Pasta Ratatouille

Prep time: 20 minutes
Cooking time: 30 minutes
Yield: 12 servings
Serving Size 1 cup
Nutrition Facts: View Label


6 cups
1 pound
3 tablespoons
vegetable oil
large onion, chopped
5 cloves
garlic, finely chopped or 5/8 teaspoon garlic powder
medium green bell peppers, chopped
3 small zucchini, cubed
1 small eggplant, cubed
3 medium tomatoes, cubed
1 1⁄2 teaspoons
1⁄2 teaspoon
2 teaspoons
dried basil
1 cup
swiss cheese, shredded


  1. Bring water to a boil in a large pot. Add pasta and cook until tender, about 10 minutes. Drain and set aside.
  2. Heat oil in a skillet over medium heat (300 degrees in an electric skillet). Add onion and garlic and sauté about 4 minutes.
  3. Add bell pepper, zucchini, and eggplant. Cook about 10 minutes.
  4. Stir in tomatoes and seasonings. Continue to cook another 3 minutes or until vegetables are crisp-tender.
  5. Serve over pasta.
  6. Top with Swiss cheese.
  7. Refrigerate leftovers within 2 hours.
Last updated: 01/14/15

5 Comments for "Pasta Ratatouille"


its nice recipes, i will try it at home ...

This one looks good.

So, so flavorful!!! Really! I didn't have any zucchini and sadly my eggplant was half i substituted mushrooms for all the zucchini and half the eggplant.  Also I was out of garlic so i just added some garlic powder at the end. Loved this recipe!! That said the eggplant was great in the recipe so if possible I will always add it. My version ended up having a whole lot more sauce than that shown in the photo which was a great bonus! Oh, also we used mozzarella cheese which tasted great.

This is my go-to summer recipe when tomatoes, peppers, zucchini, and eggplant are in season. The flavors go together so well and it looks beautiful. It stores well for left overs and is simple enough to double or triple and eat throughout the week or re-purpose into other dishes. We add some extra fresh herbs from the garden like rosemary, thyme and chives. Yumm!

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