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Ratatouille Pasta

easy on pan dish that is tasty and filling

Ingredients

  • 8 oz dry pasta of your choice - cooked
  • 2 tbsp olive oil
  • 2-4 cloves garlic, minced
  • eggplant, 1/2 inch dice
  • zucchini or yellow squash, 1/2 inch dice
  • bell pepper, diced
  • 1 jalapeno, finely diced (pith and seeds removed) optional
  • 1 14.5 oz can diced tomato and juice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste

Optional

  • fresh basil or parsley for garnish
  • parmesan cheese , nutritional yeast, or vegan parm.

Instructions

Cook pasta

  • cook according to package al dente and drain
    8 oz dry pasta of your choice - cooked

Saute the veggies

  • In a large skillet, turn heat to medium add the oil and garlic to cook for 1-2 minutes while pan is heating. Cook until it releases aroma and begins to sizzle but do not brown. Turn down heat if necessary.
    2 tbsp olive oil, 2-4 cloves garlic, minced
  • add jalapeno if using and cook an additional 30 seconds, stirring constantly
    1 jalapeno, finely diced (pith and seeds removed)
  • Add the eggplant and stir with the oil, garlic, and jalapeno
    eggplant, 1/2 inch dice
  • Add the squash and peppers
    zucchini or yellow squash, 1/2 inch dice, bell pepper, diced
  • Cook for about 5-7 minutes until vegetables start to soften
  • Pour in diced tomato with the juice and add the dried spices. Rub the dried spices in your palms over the pan to sprinkle and release more aroma. Stir to combine. Simmer for about 10 minutes, stirring occasionally, until all vegetables are tender.
    1 14.5 oz can diced tomato and juice, 1 tsp dried oregano, 1 tsp dried basil
  • Season with salt and pepper to taste
    salt and pepper to taste

Combine with pasta

  • Toss the cooked pasta with the ratatouille sauce until well combined
  • Garnish and serve
    fresh basil or parsley for garnish, parmesan cheese , nutritional yeast, or vegan parm.

Notes

This can also be eaten alone or with crusty bread, rice, or grain of your choice.
This recipe is very forgiving and can have many variations. In this recipe I used equal amounts of eggplant, squash, and peppers. Love garlic? Add more. Love spicy? Add more jalapeno.  Use what you have and don't worry about exact amounts of veggies. You can even add other veggies like green beans just try to have similar size pieces for even cooking. You could even add finely chopped greens at the end to just wilt into the dish.
Cutting Jalapenos- wear gloves if possible, the heat is in the white pith and the seeds. Once removed, they are fairly mild but to do vary pepper to pepper. If removing seeds, roll the pepper on the cutting board to loosen seeds. Cut off stem end and slice lengthwise. Using a paring knife trim off white pith and scrape out seeds. If using your hands, wash them thoroughly in warm soapy water and avoid touching your eyes