1 tablespoon vegetable juice 2 small Japanese eggplants -- cut crosswise into 1 1 large red bell pepper -- cut into 4 or 5 larg 1 large green bell pepper -- diced 2 medium zucchini -- cut into 1/2-inch ch 1 small sweet potato -- peeled and diced 1 large onion -- coarsely chopped 5 garlic cloves -- minced 1 1/2 cups fresh basil leaves -- chopped 1/2 cup fresh mint leaves -- chopped 28 ounces canned tomatoes 2 teaspoons red wine vinegar 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1/4 teaspoon red pepper flakes 12 ounces ziti -- or other tube-shaped 1. 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 tablespoons each of the basil and mint. Reduce the heat to medium-low, cover, and cook until the vegetables are very tender, about 10 minutes. 2. 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 pur 3. Return the pur tomatoes, the 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. 4. 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. 5. 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.
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