* Exported from MasterCook II * Ziti With Ratatouille Sauce Recipe By : Net Serving Size : 4 Preparation Time :0:00 Categories : Low-Fat Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Vegetable juice 2 sm Japanese eggplants -- - cut crosswise into 1" pieces 1 lg Red bell pepper -- cut into 4 or - 5 large pieces 1 lg Green bell pepper -- diced 2 md Zucchini -- cut into 1/2" chunks 1 sm Sweet potato -- peeled and diced 1 lg Onion -- coarsely chopped 5 cl Garlic -- minced 1 1/2 c Fresh basil leaves -- chopped 1/2 c Fresh mint leaves -- chopped 28 oz Can tomatoes 2 ts Red wine vinegar 3/4 ts Black pepper -- freshly ground 1/2 ts Sugar 1/4 ts Red pepper flakes 12 oz Ziti or other tube-shaped pasta 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 tb basil and 2 tb mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. 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 puree. Return the pureed tomatoes, 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. 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. 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. - - - - - - - - - - - - - - - - - -