Tagliatelle with ratatouille and goat cheese

Name: tagliatelle with ratatouille and goat cheese
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 eggplant; 1 Red pepper; zucchini; 1 onion; 1,5 toe garlic; 2 el traditional olive oil; 3 tl Provencal herbs; 40 ml Red wine; 400 g tomato slices; 1,5 el Red wine vinegar; 500 g fresh tagliatelle; 125 g goat cheese natural 55; 15 g fresh basil

Vegetable stew of eggplant, zucchini and tomato, combined with pasta and goat's cheese.

Ingredients

Directions

Cut the aubergines, peppers and zucchini into cubes of 2 x 2 cm (brunoise). Chop the onion and finely chop the garlic. Keep the vegetables separate.
Heat the oil in a frying pan and fry the onion, garlic and herbs for 5 minutes on low heat. Add the eggplant and cook over a high heat for 5 minutes.
Add the bell pepper and zucchini and cook for 5 minutes on a high heat.
Turn down the heat and add the wine and tomatoes. Leave to simmer for 15 minutes with the lid on the pan over low heat.
Season with the vinegar, (freshly ground) pepper and possibly salt.
Meanwhile, cook the pasta according to the instructions on the packaging.
Drain the pasta and scoop through the ratatouille. Season with (freshly ground) pepper and possibly salt.
Crumble the goat cheese over the pasta and garnish with the basil.