You can ask Sam additional questions by going to his web site, www.samcooks.com.

1. Run the hot-water tap and put 2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all the water and pasta). Cover and bring both pots to a boil over high heat, 8 to 10 minutes.

2. Meanwhile, put a 12-inch saut? pan or Dutch oven over medium heat. Peel the garlic. Drop the garlic down the chute of a food processor with the motor running to finely chop. Stop the motor, then Peel and quarter the onion. Add the onion to the food processor. Pulse just until chopped. (Or chop by hand.) Add the oil to the sauté pan and increase the heat to high. Add the garlic and onion and stir.

3. Cut the eggplant into 1/2-inch cubes. (Do not Peel.) Add to the sauté pan and stir. Cut the top from the bell pepper. Stand it upright and cut down inside the four walls, separating the walls from the center core and seeds. Then cut the walls and top into thin strips. Add to the sauté pan and stir. Trim the ends of the zucchini. Cut into quarters, lengthwise, then crosswise into 1/2-inch wide pieces. Add to the sauté pan and stir. Open the cans of tomatoes and add to the saut? pan. Stir and cover.

4. As soon as the pasta water boils, pour the water from the smaller pot into the larger pot. Add 2 teaspoons salt and the pasta. Stir well, cover, and return to a boil. Stir well again, partially cover, and cook for about 4 minutes, stirring at least one more time, or until the pasta is done to your taste.

5. While the pasta cooks, stack the basil leaves, roll in cigar fashion, and cut crosswise into thin ribbons. Coarsely chop the olives. Add all but 2 tablespoons of the basil, the olives, and salt, black pepper, and hot pepper flakes to taste to the sauté pan. Lower the heat to medium, stir well and cook, uncovered, until the pasta is done.

6. When the pasta is cooked, drain, and divide among 4 individual soup plates or pasta bowls. Spoon the ratatouille sauce over each and sprinkle with the remaining chopped basil. Serve with grated Parmesan at the table.

Per Serving:
Calories: 460 Fat: 15 g Saturated Fat: 1.5 g Sodium: 1940 mg Protein: 14 g Cholesterol: 0 mg Carbohydrate: 67 g.