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Dairy
Easy
1 Hour
Diets 
This ratatouille recipe is a family favorite. I got it from my father, who got it from his mother. There have been some tweaks along the way, and boy is it delicious! You can also serve it with instant couscous. Because veggies quiet my conscience when serving pasta for dinner.
3 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
1 small eggplant, diced
1 red pepper, diced
1 (8-ounce) can tomato sauce
1 cup water
1 zucchini, diced
1 yellow squash, diced
salt, to taste
pepper, to taste
1 teaspoon Herbs de Provence seasoning
1 box Tuscanini Penne or spaghetti, cooked according to package directions
1/4 cup grated parmesan, for serving
Heat olive oil over medium heat. Add in the diced onion and cook for three to four minutes, until it’s soft and beginning to brown. Add in the chopped garlic and cook for another two minutes. Next, add in the diced eggplant, pepper, tomato sauce, and water. Cook for 20 minutes.
After half an hour, add in the zucchini, yellow squash, and green olives. Season with salt, pepper, and Herbs de Provence. Cook for an additional 20 minutes and toss with cooked pasta.
Top with grated parmesan.
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what can I substitute for Herb de Provence seasoning
Any herby seasoning should work. Such as oregano, thyme, rosemary etc