Dinner for 2 under $10 - Part I

Dining in NYC can be expensive, but not if you cook at home. Even in our tiny New York City kitchen (with our tiny compact stove/oven), we find ways to make inexpensive meals for ourselves.

We love Chef Jacques Pepin and so we made a ratatouille inspired by his recipe. Ratatouille is great because all you need to do is chop up vegetables and cook them in one pot (which works for us because we can only fit 1-2 pots on our stove at a time!)

Ingredients (at NYC prices):

half box of rigatoni ($0.60)
2 Italian eggplants ($2.21)
5 plum tomatoes ($1.81)
2 squash zucchini ($1.19)
half large onion ($0.50)
3 cloves garlic ($0.25)
rosemary (from our window herb box)
salt and pepper
olive oil
Total Cost: $ 6.56

Directions:
Boil water for pasta in a large pot.
Heat oil in a separate large pot. Add rosemary and garlic.
Chop onion and add to pot.
Cube eggplant, zucchini, and tomatoes. Add vegetables to the pot. Bring to a boil.
Season with salt and pepper.
Simmer vegetables on low heat, cover, and cook for about 30 mins.
Finish cooking the pasta.
Drain the pasta and add half of the ratatouille. (The other half of the ratatouille can be saved as a side for dinner the next day - see tomorrow's recipe!).
Serve and enjoy!