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Rataccine (ratatouille meets fettuccine)

Name: Rataccine (ratatouille meets fettuccine)
Yield: 4
Ingredients: ½ Eggplants (Main); 1 Red onion (Main); 2 Courgettes (Main); 2 Capsicums, coloured ones (Main); 5 cloves Garlic, smashed, use up to 10 cloves; 1 splash Red wine vinegar, a big one; 1 splash Olive oil, a big one; 2 punnets Cherry tomatoes (Main); 4 servings Pasta, cooked, use fettuccine, pappardelle or spaghetti (Main); 1 large handful Basil, torn; 1 Lemon, zested, quantity according to taste; 4 servings Soft goat's cheese, broken into chunks (Main)

for 4 people

Tam West

Warren Elwin

Food writer

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This rataccine (a cross between ratatouille and fettuccine) is speedy and flavourful and perfect for a summery or early autumn dinner when eggplant, capsicums and courgettes are plentiful. Chunks of soft goat's cheese add to its appeal.

Ingredients

½	Eggplants (Main)
1	Red onion (Main)
2	Courgettes (Main)
2	Capsicums, coloured ones (Main)
5 cloves	Garlic, smashed, use up to 10 cloves
1 splash	Red wine vinegar, a big one
1 splash	Olive oil, a big one
2 punnets	Cherry tomatoes (Main)
4 servings	Pasta, cooked, use fettuccine, pappardelle or spaghetti (Main)
1 large handful	Basil, torn
1	Lemon, zested, quantity according to taste
4 servings	Soft goat's cheese, broken into chunks (Main)

Directions

Chop eggplant, red onion, courgettes and capsicums into even sized chunks. Add 5-10 cloves of smashed garlic and toss all in a roasting dish with a big splash of red wine vinegar and olive oil, then roast under a hot grill, turning often, to colour.
Add halved cherry tomatoes and cook until everything is tender.
Toss vegetables with cooked fettuccine (pappardelle or spaghetti), torn basil, lemon zest and goat's cheese. Add a little of the pasta water or olive oil if it needs it. Season with salt and cracked pepper.