Vegetable Ratatouille With Pasta Recipe

Name: Vegetable Ratatouille With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cut into about 1/2-inch squares; 3 large onions, coarsley chopped; 1/2 cup olive oil; salt and pepper; 1 -2 medium zucchini, cut into about 1/2-inch pieces; 1 large red bell pepper, cut into about 1/2-inch pieces; 1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green); 8 -9 ripe plum tomatoes, seeded and chopped; 2 tablespoons minced fresh garlic; 1 pinch dried thyme (or 1 teaspoon fresh chopped thyme); 1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound); 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; salt and pepper; 1/4 cup grated parmesan cheese (more for sprinkling)

Servings: persons

2 eggplants, cut into about 1/2-inch squares
3 large onions, coarsley chopped
1/2 cup olive oil
salt and pepper
1 -2 medium zucchini, cut into about 1/2-inch pieces
1 large red bell pepper, cut into about 1/2-inch pieces
1 yellow bell pepper, cut into about 1/2-inch pieces (or use 2 red or 2 yellow bell peppers, but don't use green)
8 -9 ripe plum tomatoes, seeded and chopped
2 tablespoons minced fresh garlic
1 pinch dried thyme (or 1 teaspoon fresh chopped thyme)
1 lb penne (can use more than 1 pound) or 1 lb rigatoni pasta, uncooked (can use more than 1 pound)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
salt and pepper
1/4 cup grated parmesan cheese (more for sprinkling)

1
Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
2
Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
3
Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
4
Remove the roasting pan and stir in the tomato mixture into the roasting pan.
5
Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
6
Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
7
While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
8
Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
9
Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
10
Sprinkle with grated Parmesan cheese.

856

kcal

Calories

Fat

115

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 15 ingredients. The key ingredients include: 2 eggplants, cut into about 1/2-inch squares, 3 large onions, coarsley chopped, 1/2 cup olive oil, salt and pepper, and more.

Yes, Vegetable Ratatouille With Pasta falls under the Pasta & Noodles 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!

Vegetable Ratatouille With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions