1 cup @riovistaolives extra virgin olive oil
1 large eggplant cut into 1cm cubes
4 medium zucchini cut into 1cm cubes
3 red onions peeled and diced
3 red peppers
1 bulb of garlic peeled
1 sprig of fresh rosemary
1 jar @awesomefoodcompany Napoli Pasta Sauce or crushed tomatoes are also fine
Zest and juice of 1 large orange
¼ cup baby capers, rinsed free of Brine or salt
1 pkt cooked @pastificiogmirollo Pappardelle (gluten-free)
1/2 cup of crumbled feta
1/2 cup Grated pecorino cheese
Set a large pot over medium heat, add in the extra virgin olive oil, garlic, and vegetables. Cook until vegetables have softened and lightly coloured; add in the rosemary and continue cooking for a few more moments (approximately 2-3 minutes).
Add in orange juice and zest, tomatoes, capers and 1 1/2 cups of water. Cover with lid and cook for approximately an hour over a low heat, stirring occasionally. remove lid, add a little salt and pepper to taste
Remove about 2 cups of the ratatouille and place into a medium sized bowl, toss through the cooked pasta along with the crumbled feta, mix well and serve onto Individual plates topped with freshly grated pecorino cheese.