Use up the late summer veg in this tasty and healthy pasta dish
If using fresh tomatoes, place them in a large bowl and pour over boiling water to cover. Leave for 60-90 seconds and drain. The skins will slip off easily now. Roughly chop the tomatoes.
Coarsely chop the onions, peppers (capsicums), aubergines (eggplants) and basil. Finely chop the garlic. Deseed and finely chop the chilli, if using.
Heat the oil in a heavy based pan and gently fry the onion, garlic and chilli (if using) for 5 minutes, until the onion is soft and translucent.
Add the aubergines (egg plant) and cook gently for a further 5 minutes.
Add the courgettes (zucchini) and peppers (capsicums) and cook gently for a further 5 minutes.
Add the tomatoes, tomato puree and about 2 tbsp of water. Bring to the boil, reduce heat and simmer gently for 20 minutes, uncovered.
Season to taste with freshly ground black pepper and add the basil.
Cook the pasta according to the packet instructions.
Drain and rinse the cannellini beans.
Add the beans and the ratatouille (you may not need it all) to the pasta and mix well.
I don't always use the chilli in this recipe – it isn't traditional for ratatouille, but sometimes I like the added kick :)
I sometimes throw in a handful of pitted black olives with the cannellini beans too.
As mentioned in the post, grilled sliced chicken breast works well in place of the beans if you aren't vegetarian.