Ratatouille Pasta

I made Ratatouille a while back and I wanted to make it again, but had no desire to cut up and perfectly arrange the veggies in a dish. So I just did something similar to a ratatouille and served it over pasta! Was packed with veggies and delicious AND vegan and gluten free!

1 eggplant, chopped into cubes

1 red pepper, chopped

2 zucchini, chopped

1 yellow squash, chopped

1 pint of mushrooms, chopped

1 yellow onion, diced

5 cloves garlic, chopped

1 jar of your favorite marinara sauce

1/2 tablespoon olive oil

1 teaspoon oregano

salt and pepper

corn penne

Directions:

• In a large pan, add olive oil and saute onion and garlic. 
• Add the rest of the veggies and seasonings and saute about 5 minutes
• Add the marinara sauce and let cook about 20 minutes, until sauce it hot and all veggies are cooked but still have some firmness. 
• Cook pasta according to bag instructions
• Serve ratatouille over the pasta! 
• Top with a little parmesan cheese.