Ratatouille, Meet Puttanesca Recipe

Name: Ratatouille, Meet Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of garlic + 5 cloves; 2 fairly large zucchini, diced about 1/2 inch; 1 eggplant, peeled and diced; 1 red bell pepper, diced; 1 large sweet onion, roughly chopped; 12 oz frozen artichoke hearts; 1/3 cup 2 Tbsp olive oil; 1/4 cup capers, rinsed; 3/4 cup kalamata olives, chopped; 3/4 teaspoon Italian seasoning; 1/3 to 1/2 cups balsamic vinegar; 12 oz canned San Marzano tomatoes

Servings: persons

1 head of garlic + 5 cloves
2 fairly large zucchini, diced about 1/2 inch
1 eggplant, peeled and diced
1 red bell pepper, diced
1 large sweet onion, roughly chopped
12 oz frozen artichoke hearts
1/3 cup 2 Tbsp olive oil
1/4 cup capers, rinsed
3/4 cup kalamata olives, chopped
3/4 teaspoon Italian seasoning
1/3 to 1/2 cups balsamic vinegar
12 oz canned San Marzano tomatoes

1
Cut top off head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in double layer of aluminum foil.
2
Toss onion, eggplant, zucchini, bell pepper, and artichoke hearts with olive oil and spread on one or two sheet pans covered with foil and sprayed lightly with non-stick spray. Place garlic in foil on pan as well. Roast at 400 degrees for about 30-40 minutes (remove the garlic after 25 minutes) or until nicely caramelized.
3
In a large pan saute 5 cloves chopped garlic in 2 Tbsp olive oil until soft. Squish roasted garlic out of its skin and add roasted veggies, tomatoes, capers, olives, seasoning, and balsamic. Simmer until it is the consistency you want for your pasta sauce. If necessary, you can thin it with V-8 juice or just water. I find that the capers and olives make it plenty salty, but you may want to add some black pepper or red pepper flakes. Serve with toasted pine nuts.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head of garlic + 5 cloves, 2 fairly large zucchini, diced about 1/2 inch, 1 eggplant, peeled and diced, 1 red bell pepper, diced, and more.

Yes, Ratatouille, Meet Puttanesca falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille, Meet Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions