Tortellini with ratatouille

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Stuffed pasta with a delicious tomato sauce with lots of vegetables. Vegetarian and easy!



Chop the onion and garlic. Heat a little oil in a pan and fry the onion and garlic in it.
Cut the bell pepper, zucchini and eggplant into cubes. First add the aubergine, a few minutes later the zucchini and again a few minutes later the bell pepper to the pan. Season the vegetables with the provincial herbs, pepper and salt.
When the vegetables are al dente, add the diced tomatoes and let the ratatouille stew for another 10 minutes.
Meanwhile, cook the pasta in a large pot of water.
Taste to see if the sauce is well seasoned. Serve the tortellini with the ratatouille sauce and some Parmesan cheese.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Tortellini with ratatouille

Source: Leukerecepten by leukerecepten-nl.
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