Ratatouille is a French dish where summer vegetables, such as eggplant, zucchini, tomatoes, bell peppers and onions, are cooked in olive oil. This is a super simple take on it where all of the fresh summer vegetables are cooked in olive oil in a saucepan until they form a nice sauce which is served over pasta! You could also use the tasty sauce as dip, spread, condiment, etc. or you could cook it less, leaving the veggies in solid chunks and serve it as a side dish. You can change things up by using whatever vegetables that you have on hand, change the herbs/seasoning, etc. No matter how you make it, this ratatouille pasta is a great way to enjoy some of summer’s best produce!
Ratatouille Pasta
A simple and tasty ratatouille, summer vegetable, sauce served over pasta!
ingredients
- 2 tablespoons olive oil
- 1 (medium) eggplant, diced
- 2 (medium) zucchini, diced
- 1 onion, diced
- 1 bell pepper (any colour), diced
- 4 roma or plum tomatoes, diced
- 3 cloves garlic, chopped
- 2 teaspoons herbs de Provence (or Italian seasoning (link) or oregano)
- 2 tablespoons basil, thinly sliced
- 8 ounces pasta (gluten-free for gluten-free)
directions
- Heat the oil in a large saucepan over medium-high heat, add the eggplant and cook until tender, about 10 minutes, before setting aside.
- Add the zucchini and cook until tender, about 10 minutes, before setting aside.
- Add the onion and bell pepper and cook until tender, about 5 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the tomatoes and herbs and cook until the tomatoes start to break down, about 10 minutes.
- Add the eggplant and zucchini back to the pan and simmer for 20 minutes.
- While the sauce simmers, cook the pasta as directed on the package.
- Mix the basil into the sauce, toss with the cooked and drained pasta and enjoy! (Option: Reserve some of the pasta cooking water and add it to the mixture of the sauce and pasta to get it to the desired consistency.)
Option: Roast or grill the vegetables instead cooking them
Option: Add 1 teaspoon thyme, chopped, along with the garlic.
Option: Add 1/2 teaspoon red pepper flakes (or to taste), along with the garlic.
Option: Add 2 tablespoons tomato paste along with the garlic.
Option: Replace the tomatoes with 1 (28 ounce) can tomatoes (whole tomatoes, crushed with your hands or diced tomatoes).
Option: Add 1/4 cup sundried tomatoes, coarsely chopped, at the same time as adding all of the vegetables back to the pot to simmer.
Option: Add 1/3 cup olive, sliced, at the same time as adding all of the vegetables back to the pot to simmer.
Option: Add 1 tablespoon parsley, chopped, along with the basil.
Option: Use the sauce as a dip or a spread, etc.
Option: Serve garnished with cheese such as: parmesan, pecorino, feta, etc.
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