Gluten-Free Ratatouille with Rigatoni Casserole

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Ratatouille is a classic French dish made with vegetables simmered in a fresh tomato sauce and flavoured with herbs. In this recipe, I have added rigatoni and mozzarella cheese making this dish into a French-Italian casserole. This gluten-free pasta dish makes for a delicious meatless dinner night. Enjoy!

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 1 eggplant, cut into small cubes (about 3/4-inch)
  • 3 medium size zucchinis, diced
  • 2 red or yellow peppers, halved, deseeded and sliced
  • 1 red onion, halved and diced
  • 4 garlic cloves, crushed
  • 1 GF bay leaf
  • 4 large ripe tomatoes, roughly chopped
  • 2 sprigs of fresh thyme or 1/2 tsp. GF dried thyme leaves
  • 1 Tbsp. GF balsamic vinegar
  • Pure sea salt and GF ground black pepper to taste
  • 4 cups cooked GF rigatoni
  • 1 bunch (1/2-cup) basil leaves and stems, thinly sliced
  • 1 cup shredded mozzarella cheese
  • Instructions

  • Heat 1/2 the olive oil in a large casserole pan or Dutch oven over medium heat. Add eggplant, zucchini and peppers and season with salt and pepper. Stir-fry for 5 minutes until lightly golden. Transfer vegetables into a bowl
  • Add remaining olive oil to the pan with onions, garlic and bay leaf. Cook until onions are softened about 5 minutes
  • Add tomatoes, thyme, balsamic vinegar and vegetables. Season with salt and pepper. Cook over low heat for 15 minutes, stirring and breaking up the tomatoes
  • Preheat oven to 375 F
  • Remove casserole pan from the heat and gently stir in rigatoni and fresh basil. Sprinkle with mozzarella cheese and bake for 15 minutes or until the cheese is bubbling. Enjoy!


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