Save on Pinterest

Ratatouille Pasta

"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.
  • Makes
    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 shredded part-skim mozzarella cheese

Directions

  • Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
  • 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.
  • 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.
Nutrition 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: 3 vegetable, 2 starch, 1 lean meat, 1 fat.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • annrms
    Apr 20, 2019

    This is a delicious recipe. It's a nice departure from regular pasta sauce. I used leftover roasted ratatouille, added leftover cooked chicken, and a little jarred sauce. Will keep this recipe and have it again and again especially when the vegetables are at local farmstands!!!

  • Platona
    Sep 16, 2017

    Good flavor and texture. I used left over spaghetti squash to replace the pasta.

  • TheCouver
    Aug 11, 2014

    My whole family loved it

  • sdipiazza
    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.

  • melodious88
    Jul 8, 2013

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

  • fforseth
    May 8, 2010

    this is so tasty and fresh

  • c2mom
    Feb 3, 2010

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