HIS NAME IS REMY NOT RATATOUILLE.
into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.into ½" pieces. Transfer to a medium bowl. Peel, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers.
Add tomato-garlic mixture to sauce, reduce heat to medium-low, and cook, stirring occasionally with a wooden spoon, until almost all tomatoes have burst and vegetables are starting to break down and deeply caramelize, about 10 minutes. Keep an eye on it and reduce heat if veg is getting too dark for your liking.
Finish the sauce: Return eggplant to pot and cook until vegetables are tender but the vegetable pieces are still distinct , about 5 more minute. Taste and season with salt. Add pasta to boiling water right after you add the eggplant, stirring occasionally, until al dente. Before draining, scoop out 1 cup pasta cooking liquid with a liquid measuring cup.
Now the exciting part: Ratatouille and pasta join forces as one. Reduce heat over sauce to low. Add drained pasta and stir to coat in sauce. Add, pour ½ cup pasta cooking liquid over, then stir vigorously with a rubber spatula or wooden spoon until a creamy sauce forms with no clumps of cheese. Add more pasta cooking liquid as necessary if pasta starts to stiffen. Remove from heat.
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