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Ratatouille Pasta Recipe

Ratatouille Pasta Recipe

"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."
TOTAL TIME: Prep: 10 min. + standing Cook: 15 min. YIELD:3 servings

Ingredients

  • 2 cups diced peeled eggplant
  • 2 cups sliced zucchini
  • 1/2 teaspoon salt
  • 1-1/3 cups uncooked spiral pasta
  • 1 cup sliced onion
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • Dash pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
  • 2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
  • 3. Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted. Yield: 3 servings.

Nutritional Facts

0.666 cup: 344 calories, 12g fat (5g saturated fat), 22mg cholesterol, 835mg sodium, 45g carbohydrate (12g sugars, 7g fiber), 17g protein Diabetic Exchanges: 2 starch, 1 lean meat, 3 vegetable, 1 fat.

Reviews for Ratatouille Pasta

Sort By :
MY REVIEW
TheCouver
Reviewed Aug. 11, 2014

"My whole family loved it"

MY REVIEW
sdipiazza
Reviewed Feb. 21, 2014

"I followed the recipe to the letter and ended up with enough sauce for 5 people but barely enough pasta for three. Delicious but needs a bit more pasta and can serve 5 people."

MY REVIEW
melodious88
Reviewed Jul. 8, 2013

"I added 1/2 lb of Italian sausage, and it made a great one-dish meal."

MY REVIEW
fforseth
Reviewed May. 8, 2010

"this is so tasty and fresh"

MY REVIEW
c2mom
Reviewed Feb. 3, 2010

"I make this recipe without the pasta and use it as a side dish. Yum!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.