One-Pot Ratatouille Pasta
Published June 4, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil, plus more for drizzling
- 2tablespoons tomato paste
- 1teaspoon Italian seasoning
- 1small globe eggplant, cut into 1-inch pieces (about 5 cups)
- 1medium onion, coarsely chopped
- 3medium plum tomatoes, cut into 1-inch pieces
- 3cloves garlic, finely chopped
- Salt and black pepper
- 1pound short pasta, such as rotini
- 2medium zucchini, cut into 1-inch pieces
- 1medium orange bell pepper, cored and cut into 1-inch pieces
- 2basil sprigs
- Freshly grated Parmesan (optional)
Nutritional analysis per serving (6 servings)
422 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
- Step 2
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
- Step 3
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
Private Notes
Comments
Threw in a can of cannellini beans to give it some protein. Delicious.
Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.
I made this as written except I did add more Italian Seasoning and pepper. I thought the 1 inch veggies and amounts of pasta and water were perfect, although it did take a bit more than 2 minutes for the pasta to finish cooking. That said, when I make it again I will double the tomato paste, Italian Seasoning, garlic, and black pepper. As many suggested, Kalamata olives would be a great addition.
Took some cues from the other commenters and how we like our pastas not as carb heavy: - Doubled tomato paste - Doubled the veggies: 3 zucchini, used the long thin Chinese eggplant which held together better than globe, double the tomatoes - Added some boullion cubes I got from France (bouquet garni + veggie) - Halved the pasta (8oz whole wheat fusilli + 2.5 cups water) Sauteed everything a bit first. The eggplant mashed a bit to thicken the sauce as I tossed and stirred. Delicious!
Read the comments before making this recipe. The consensus was to up the flavors and be precise with the timing. I doubled the tomato paste and the Italian seasoning, upped (maybe doubled) the garlic and added it and some basil stems before the onions and eggplant, doubled the tomatoes, used a large zucchini and a large eggplant bc that’s what I had, and added basil fresh basil when I added the zucchini. I also used some garlic powder over the eggplant. I normally don’t set timers but given the comments about mushy vegetables, I was vigilant and it paid off - the pasta and veggies stayed al dente. Threw in some chopped mozzarella before serving. It was a hit. Next time I will add even more mozzarella and maybe some spinach.
Per the comments, I doubled the tomato paste, halved the pasta, added capers and chili flakes, and topped the whole thing with freshly shaved Parmesan. It wasn’t the most flavorful and amazing dish, but it’s healthy, easy, one-pot, and still yummy! Great for a weeknight. I’ll be making it again.