Ratatouillie Pasta Salad (Gluten Free)

Ratatouillie Pasta Salad (Gluten Free)

Prep
15
Cooking time
60
Serves
8

Method

  1. Preheat the oven to 180°C fan-forced or 200°C conventional or barbecue on medium /high
  2. Prick the eggplant with a knife to avoid it exploding. Lightly oil and sit the eggplants in a baking tray. Roast for 45 minutes then remove from the heat and set aside until cool enough to handle. Cut them in half lengthways, scoop out the flesh and roughly chop. Set aside
  3. In a large baking tray heat 100ml oil on medium heat. Add onions, garlic and 1tsp salt flakes cook for 3-4 minutes to soften. Add the capsicums, tomatoes, zucchini and ½tsp salt and cook for 5 minutes.
  4. Add the orange zest and juice, bay leaves, thyme, tomato paste, sugar, oregano, pepper and eggplant. Add another 80ml of oil and gently fold to combine. Season with salt and pepper. Reduce heat to low, put the lid down and allow to simmer slowly for 45 minutes. The mixture will be quite stiff to start with but the zucchini will become tender let out quite a bit of water as it cooks.
  5. As the ratatouille is roasting, cook the pasta as per the packet instructions.
  6. Gently fold the ratatouille through the cooked pasted and serve as a delicious room temp salad. Finish with a scatter of parsley and a drizzle of oil.

TIP

Alternative serving suggestions: eggs, crumbled with feta on toast, alongside lamb or chicken.

Ingredients Chevron Icon

3 eggplants

180ml Cobram Estate Light Extra Virgin Olive Oil, plus extra

3 red onions, peeled, halved and sliced in moons

6 cloves garlic, smashed, skins removed

2 tsp salt flakes

4 red capsicums, cored, deseeded and diced in 3 cm dice

6 medium zucchini, cut in 4cm irregular shaped chunks

6-8 super ripe tomatoes, large dice

2 fresh bay leaves

zest of 1 orange

juice of 2 oranges

6 sprigs thyme

1Tbsp tomato paste

2tsp coconut or brown sugar

2tsp dried oregano

salt flakes

freshly ground black pepper

340g Gluten Free elbows pasta, cooked

To serve

small handful of parsley leaves

drizzle of Extra Virgin Olive Oil over the top