Summer Ratatouille w/or sans pasta - Recipe by Koji Cooks

Nothing reaps the summer harvest like ratatouille; it can be served hot or cold as a side or combined with pasta, which we do often in this case with fusilli and shrimp.

SUMMER RATATOUILLE

RATATOUILLE, FUSILLI AND SHRIMP

What you'll need

fusilli pasta cooked al dente, drained and held at room temperature - I prefer DeCecco brand - it is the perfect shape

6 large shrimp per person

fresh grated parmesan for serving

RATATOUILLE - Recipe (makes 8 or so cups)

3 tablespoons extra virgin olive oil

2 tablespoons minced garlic

1 diced sweet onion

1 diced red bell pepper

1 diced green bell pepper

2 cups cubed zucchini

2 cups cubed eggplant

1/2 cup white wine

1 cup mixed coarsely cchopped fresh herbs - basil, oregano, thyme and parsley

red chili flakes - optional

4-5 cups chopped tomatoes or fresh tomato puree - which is what i'm using

kosher salt and fresh ground black pepper

METHOD

Heat a Dutch oven over medium-high heat, swirl in the olive oil, add the garlic, onion, peppers, zucchini, and eggplant, and sauté, stirring for about 8 minutes or until everything is just cooked. Add the wine and cook for 3 minutes, stir in the remaining ingredients, reduce heat, and simmer for 10 minutes. Taste for salt and pepper - now good to go! If using shrimp add them now and cook 3 minutes. Toss with fusilli and heat through, top with parm.