poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Ratatouille Pasta


I’ve been trying to make more vegetarian dishes lately, and this one is a winner. It’s a lot of the same ingredients in ratatouille, but paired with bow-tie pasta. Oh, one thing I’ve learned recently about tomato paste: buy it in a tube! You’ll no longer have that 1/2 can of tomato paste sitting in your fridge, going to waste. Hooray!

Ratatouille Pasta

5 small italian eggplants, sliced into 1/2 inch halves
1 large Italian zucchini, sliced into 1/2 inch halves
1 yellow onion, coarsely diced
1 can diced tomatoes (28 oz; I love San Marzano tomatoes!)
tomato paste, 1-2Tbsp
olive oil, 2 Tbsp
garlic, 2 cloves, minced
salt, pepper
*optional: red chili flakes, basil, splash of red wine, cheese, parsley
* also optional: “sweat” the sliced eggplant with kosher salt to remove excess liquid and to reduce cooking time


  1. Heat oil in heavy saucepan on high heat. Fry eggplants until tender (about 10 minutes). Add garlic.
  2. Meanwhile, bring salted water to boil in a large pot. Cook pasta as directed. Drain.
  3. Add onion to the eggplant and garlic. When onions start getting translucent, add zucchini.
  4. Add salt, pepper, chili flakes, basil to taste.
  5. When all veggies are done, turn heat down to medium-high and add diced tomatoes, tomato paste, and a splash of red wine.
  6. Bring sauce to a boil. Reduce heat to low. Simmer for as short or as long as you wish.
  7. Add pasta to the sauce. Turn off heat and mix thoroughly.
  8. Garnish with grated cheese and/or parsley, if desired. Serve and enjoy!

Serves 4.

Bon apetit!

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

4 thoughts on “Ratatouille Pasta

  1. If you can only get the can, you can squish it flat in a plastic bag, freeze it, and break off bits. It doesn’t seem to degrade, despite the fact that tomatoes go tits up after a few hours in the fridge.

    But the tube is easier anyway. That and anchovies are easiest in tube form.

  2. Yum, I haven’t made this in a very long time and seeing your blog makes me want to make it very soon. A tip I learned in the south of France: individually roast the different vegetables so they get to develop their own flavors.

    • Interesting! How separated do you have to keep the veggies? My oven is small, so I like to consolidate things. I’m imagining foil trays?

  3. That would probably work. Or you can lay them all out on a tray, row by row. The Julia Child recipe also fries them in separate pots, but that means you have to have several burners and pots.

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