RATATOUILLE WITH FUSILLI

Student who is selected for the Chef of the day is Mr.Pavan (FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

Ingredients

1. 1. Fusilli pasta 250g
   2. Eggplant, diced 1 no
   3. Zucchini, diced 50g
   4. Red bell pepper, diced 30g
   5. Yellow bell pepper, diced 30g
   6. Onion, finely chopped 60g
   7. Garlic, minced 2 cloves
   8. Canned diced tomatoes (tomato concasse) 400g
   9. Tomato paste 60g
   10. Dried oregano 3g
   11. Dried thyme 3 g
   12. Salt and pepper to taste
   13. Olive oil for cooking 50 ml
   14. Fresh basil for garnish
       Method 
       1. Cook the fusilli pasta according to package instructions. Drain and set aside.
       2. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until
       softened.
       3. Add diced eggplant, zucchini, and bell peppers to the pan. Cook until the vegetables are
       tender.
       4. Stir in diced tomatoes, tomato paste, oregano, thyme, salt, and pepper. Simmer for about 15-
       20 minutes, allowing the flavours to meld.
       5. Combine the cooked pasta with
       6. the ratatouille sauce. Toss until the pasta is well coated.
       7. Serve the Fusilli with Ratatouille in bowls, garnished with fresh basil