Serves: 4
Total Calories: 211

3/4 cup sliced oil marinated dried tomato (about 16 halves)
1 large eggplant (about 1 3/4 pounds) diced
6 cloves garlic chopped
1 medium zucchini sliced
1 large red bell pepper diced
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
10 to 12 ounces whole wheat fettuccini pasta

* Choose organic tomatoes that are marinated in olive oil.
1. Heat 2 to 3 tablespoons of oil from the sundried tomatoes in a large, heavy skillet over low heat. Add the eggplant and garlic. Cover and cook for 10 minutes while stirring occasionally
2. Add the zucchini and bell pepper to the skillet, and continue to cook another 15 minutes or until all the vegetables are tender. Add salt and pepper to taste.
3. While the vegetables are cooking, bring a large pot of water to boil, and cook the pasta according to package directions.
4. Drain the cooked pasta. Place on individual serving plates and top with ratatouille. Serve immediately.

For a Change . . .
* For increased taste and nutrition, add a cup or two of chickpeas (or any white bean) to the ratatouille at the end of cooking time.

Nutritional Facts:

Serves: 4
Total Calories: 211
Calories from Fat: 15

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Buying Commercial Pasta
Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
Homemade Stuffed Ravioli
Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
Create-a-Pasta Dish!
Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?