Ratatouille Pasta Bake
Ingredients
- 1 small eggplant, cut into 1 inch cubes
- 2/3 cups vegetable stock
- 1 small red bell pepper, seeded and sliced into strips
- 3 clove garlic, minced
- 1 onion, finely chopped
- 2 zuchinni, thickly sliced
- 1 jar crushed tomatoes
- 1 tbsp herbs de provence
- 8 oz Beet/Sweet Potato Pasta, or any gluten free pasta you prefer
- salt and pepper
- 2 tsp sesame seeds
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