Homemade ratatouille for under $10

I usually go to Union Square Greenmarket for its huge variety of cheap, fresh, locally grown vegetables. With spring around the corner, you can extract the best of local flavor by blending flavors into an easy-to-make ratatouille — a dish that may be hard to pronounce, but satisfies every palate. Whether you gave up meat for Lent, or are simply a pasta lover, ratatouille combines the harvest's best aromas with hearty textures.

The best part? You can make a traditional ratatouille for two, for the same price of a wallowing night's meal at Chipotle. Pick up Trader Joe's pasta at 99 cents a bag in whole wheat and regular varieties. You can replace fresh thyme with fresh basil, or perhaps a dry version, and don't be afraid to play with the recipe. With just a few ingredients, and a shopping list that won't break your wallet, it's a great way to welcome springtime. (And have enough for leftovers!)

Ratatouille pasta (serves two)

Ingredients:
1.5 cups uncooked pasta ($0.99)
1 small eggplant ($0.75)
2 medium tomatoes ($2.09)
1 zucchini ($0.83)
2 tablespoons of olive oil*
1 teaspoon minced garlic*
1 teaspoon fresh thyme ($0.89)
Parmesan cheese ($3.69)
1 teaspoon lemon juice ($0.69)
Salt and pepper, to taste*
*in-pantry items

Note: Look for these prices at Trader Joe's, Food Emporium and the Union Square Greenmarket. Prices for produce vary by season.

Total meal price = $9.93

Preheat oven to 375 degrees. Rub and coat tomatoes with 1 tablespoon olive oil, 1/2 teaspoon fresh thyme, salt and pepper. Place on aluminum foil and put in the oven for about 20 minutes, until skin comes off easily. When tomatoes are almost done, cook the pasta.

Cut eggplant and zucchini into small rounds, then cut each round halfway twice to create four small triangles per round. Do not worry about them being perfect; irregular pieces are OK, too.
In a small skillet, heat remaining olive oil and garlic. Cook garlic until slightly brown. Peel off tomato skins, cut into cubes.

In the skillet, toss in the zucchini, eggplant and tomatoes. Add salt and pepper to taste, along with remaining thyme. Cook thoroughly for about six minutes, until vegetables are soft and tomatoes have released some juice.

When the pasta is ready, sprinkle with lemon juice — for a touch of spring — and let rest for two minutes. Mix sauce with pasta. Don't forget to top with parmesan cheese for extra flavor, and enjoy!

Daniella Arias is a contributing writer.