The flavors of ratatouille work so well over some al dente pasta. Here's what I did.

Ratatouille Pasta

serves 4

Ingredients

1 medium sized onion, diced
1 medium sized eggplant, diced
1 red pepper, diced
2 cloves of garlic, minced
handful of pine nuts, toasted
1 Tbs. tomato paste
splash of balsamic vinegar
small can of diced tomatoes
olive oil
salt and pepper
red pepper flake
pasta of your choice

Directions

Heat olive oil over a medium flame, add onion, and saute for a few minutes, then add eggplant and red pepper. Saute for 10-15 minutes until softened. Add minced garlic, red pepper flake, saute for a minute. Add balsamic vinegar, tomato paste, saute for another minute. Add canned tomatoes and salt and pepper. Cook down until eggplant has completely cooked through (about ten more minutes). In the meantime cook pasta. Once cooked, drain, and combine the sauce with the pasta and add the toasted pine nuts, reserving a couple for garnish. Serve immediately.