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Vegetable Ratatouille With Pasta

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“This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.”
1hr 30mins

Ingredients Nutrition


  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.

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