*  Exported from  MasterCook II  *
 
                        Ziti with Ratatouille Sauce
 
 Recipe By     : Net
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eggplant                         Vegetables
                 Low-Fat                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    vegetable juice
    2      small         Japanese eggplants -- cut crosswise into 1
    1      large         red bell pepper -- cut into 4 or 5 larg
    1      large         green bell pepper -- diced
    2      medium        zucchini -- cut into 1/2-inch ch
    1      small         sweet potato -- peeled and diced
    1      large         onion -- coarsely chopped
    5                    garlic cloves -- minced
    1 1/2  cups          fresh basil leaves -- chopped
      1/2  cup           fresh mint leaves -- chopped
   28      ounces        canned tomatoes
    2      teaspoons     red wine vinegar
      3/4  teaspoon      freshly ground black pepper
      1/2  teaspoon      sugar
      1/4  teaspoon      red pepper flakes
   12      ounces        ziti -- or other tube-shaped
 
 
 1. In a large nonstick skillet, warm the oil over medium-high heat until
      hot but not smoking. Stir in the eggplant, bell peppers, zucchini,
      sweet potato, onion and garlic. Stir-fry until the vegetables begin to
      soften, about 10 minutes. Stir in 2 tablespoons each of the basil and
      mint. Reduce the heat to medium-low, cover, and cook until the
      vegetables are very tender, about 10 minutes.
   2. Remove the large pieces of red bell pepper from the skillet and place
      them in a food processor. Add the 3/4 cup tomato juice and 3 of the
      canned tomatoes to the processor and process to pur
   3.  Return the pur
      tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and
      bring to a boil over medium-high heat, breaking up the tomatoes with a
      spoon. Reduce the heat to low and simmer while you cook the pasta.
   4. Bring a large pot of water to a boil. Add the ziti and cook until al
      dente, 10 to 12 minutes, or according to package directions.
   5. Drain the pasta in a colander and transfer to individual dinner
      plates. Spoon the ratatouille sauce over the ziti. Sprinkle the
      remaining basil and mint on top and serve.
 
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