Ratatouille without eggplant - now we're talking! With warm weather here, I decided to omit the oven baking and make this an on-top-of-the-stove meal, so the cheese and crackers were omitted entirely - that probably made it healthier! At the end of cooking, I added cooked penne pasta to the mix. When it was still hot, it was somewhat watery, but after letting it cool down to warm, the noodles absorbed that liquid, and it was thick and quite good. I found the ground pork added a flavor and texture that I did not care for - next time we will use sliced Italian suasages or omit the meat entirely and use olive oil to saute more vegetables. And will also try fresh tomatoes next time, too!
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