Ratatouille is a type of French Provencial stew traditionally made with eggplant, zucchini, red or green pepper, garlic and onion. We are going to mix it up a bit and add some beet pasta and bake it all to perfection!
Wash and cut all vegetables. Add eggplant to a bowl and toss with 2-3 pinches of sea salt.
In a large stock pot add veggie stock, bell pepper, onion, and garlic. Bring to a boil, cover and cook for 5 minutes.
Remove lid and boil until stock is mostly evaporated, careful not to burn.
Add tomatoes and herbs de Provence. Cook for another 3 - 4 minutes. Season with salt and pepper.
Meanwhile, cook pasta according to the instructions on the box. Add an extra cup of water. When pasta is 3 minutes from being done add eggplant and zucchini. Cook last 3 minutes and drain.
Add tomato vegetable sauce to pasta and mix gently.
Add entire mixture to oven proof baking dish and cook for 8 minutes. Serve hot and topped with sesame seeds.