Ingredients

• 300 g. tagliatelles (or egg noodles)
• 300 g. (1/2#)ground veal (or pork)
• 2 eggplants, peeled and chopped
• 2 bell peppers, sliced
• 2 zucchini, peeled and chopped
• 1 onion, thinly sliced
• 1 pound tomatoes, diced

• salt
• pepper
• oil
• thyme
• bay leaf
• 400 g. butter
• grated parmesan cheese

Directions

1. Put chopped eggplant and zucchini in a colander and add salt. Let sit from about 30 minutes to an hour.
2. Heat a little oil in a deep skillet and add the onion to soften until golden. Add meat and cook, stirring, about 10 minutes, or until browned. Remove meat and onion from skillet and set aside.
3. Add more oil to the skillet, then add zucchini, eggplant, peppers, tomatoes.
4. Add thyme and bay leaf, salt and pepper and cover skillet. Cook 45 minutes, then add back in the meat and onion.
5. Cook noddles in salted boiling water.
6. Drain and add tablespoon of butter, placing noodles in the center of each plate. Arrange the ratatouille around the noodles and top with parmesan cheese.