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.

No additional tips available.

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

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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.

Vegetable Ratatouille With Pasta

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