Ratatouille becomes a very pretty, rustic pasta dish with a fresh herb flavor. Serve with a full-bodied, barrel-fermented Sauvignon Blanc.

	Ratatouille Ingredients:
2	cups	yellow onions, diced
3	cups	mushrooms, sliced
2	cloves	garlic, crushed
1	cup	red bell peppers, cut into 1/2-inch pieces
1	cup	green bell peppers, cut into 1/2-inch pieces
1 1/2	pounds	eggplants, cut into 3/4-inch cubes
1	pound	zucchini, cut 1/4-inch thick
1	pound	squash, cut 1/4-inch thick
1	cup	tomatoes, diced
1/4	teaspoon	thyme
1/4	teaspoon	dried basil
1/4	teaspoon	savory
1/4	teaspoon	black pepper
1	tablespoon	olive oil
	Pasta Ingredients:
		Salt and freshly ground pepper
3/4	pound	dried orecchiette
1	recipe	ratatouille, still warm
2	tablespoons	finely chopped fresh flat-leaf parsley
1	tablespoon	finely chopped fresh basil
1/2	cup	freshly grated Parmesan cheese

• Ratatouille Preparation.
• In a heavy skillet heat olive oil, add onions and saute them until transparent. Add mushrooms and bell peppers and saute until all moisture is evaporated. Add garlic and herbs, saute 1/2 minute, add eggplant and saute another 1/2 minute before adding the tomatoes.
• Simmer until eggplant is almost tender. Add squash and zucchini, cook until all the ingredients are tender. Just before serving add the black pepper. If you like spicy food, add a pinch of crushed red pepper.
• Note: Crushed, canned tomatoes may be substituted for fresh.

• Pasta Preparation and Serving Instructions:
• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water.
• Pour the pasta into a warm serving bowl and toss well with the ratatouille, parsley, and basil. Season with salt and pepper. Thin with the pasta cooking water as needed. Sprinkle half of the Parmesan on top and toss again. Serve immediately, dusted with a little of the cheese. Pass the remaining cheese at the table.

  Serves 4