Chargrilled ratatouille spaghetti
We have eggplants, zucchini and squash in the garden and the family love them chargrilled whether it is on top of a pizza for our regular Saturday home made pizza night or like last nights dinner thrown into a pasta dish.
Japanese eggplants ready to harvest
Phil Dudman, the other half of garden2kitchen, has given me great tips on harvesting eggplants and zucchinis:
“Pick young. Zucchinis are best at around 15cm in length. Any longer and they start to get watery and lose flavour. Young eggplants are best too because they are less bitter so don’t need salting. Grab them when they are just plump and shiny”.
Yellow zucchini ready for picking
Thanks Phil. Of course there are lots of other ways to cook with eggplants and zucchinis, like the Szechwan Eggplant recipe in the ginger post, give it a go but here is the Chargrilled ratatouille spaghetti recipe.Enjoy!
Chargrilled ratatouille spaghetti
serves 4
4 Japanese eggplants, cut in half crossways and sliced lengthways in 1cm width
2 zucchinis, cut in half crossways and sliced lengthways in 1cm width
1 red onion, peeled and cut into small wedges
1 red capsicum, deseeded and coarsley chopped
4 small yellow squash, quartered
2 toamatoes, seeds removed and cut into quarters
2 tablespoons olive oil
2 garlic cloves, finely chopped
400gms spaghetti
1 cup black olives
1 tablespoon flat leaf parsley leaves, chopped
1 tablespoon thyme leaves
Shaved parmesan, to serve
Heat a chargrill on high. In a bowl combine the eggplant, zuchinni, olive oil, capsicum and tomato with the olive oil and garlic and season well. Cook the vegables on both sides until softened.
Cook the spaghetti in a saucepan of salted boiling water until firm but tender to the bite (al dente). Drain and reserve 1-2 tablespoons of cooking liquid, return the pasta and liquid to the saucepan and toss through the chargrilled vegetables, olives and herbs. Serve with shavings of parmesan.
