Ratatouille Pappardelle

Name: Ratatouille Pappardelle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1/2 sweet onion (chopped); 3 cloves garlic (minced); 2 cups eggplant (roughly 1 medium eggplant, chopped); 2 cups zucchini (roughly 1 large zucchini, chopped); 1 cup red bell pepper (chopped); 14.5 ounces can diced tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano (or 1 tablespoon fresh oregano); 1 teaspoon dried basil (or 1 tablespoon fresh basil); 1 tablespoon dried parsley (or 3 tablespoons fresh parsley); 2 teaspoons paprika; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 2 bay leaves; 8 ounces pappardelle pasta (or pasta of choice); 1/4 cup freshly chopped parsley (garnish); 1/2 cup crumbled feta cheese (garnish)

Ratatouille Pappardelle is the perfect vegetarian pasta! Eggplant, zucchini, bell peppers and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.

Prep10 min
Cook35 min
Total45 min
Makes6 servings
Calories288

Ingredients

6 servings

3 tablespoons olive oil
1/2 sweet onion (chopped)
3 cloves garlic (minced)
2 cups eggplant (roughly 1 medium eggplant, chopped)
2 cups zucchini (roughly 1 large zucchini, chopped)
1 cup red bell pepper (chopped)
14.5 ounces can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
1 teaspoon dried basil (or 1 tablespoon fresh basil)
1 tablespoon dried parsley (or 3 tablespoons fresh parsley)
2 teaspoons paprika
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 bay leaves
8 ounces pappardelle pasta (or pasta of choice)
1/4 cup freshly chopped parsley (garnish)
1/2 cup crumbled feta cheese (garnish)

Method

1
Heat the 3 Tablespoons olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onion starts to soften.
2
Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika,salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.
3
Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.
4
While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.
5
Once the pasta is done cooking drain and add the pasta to the ratatouille and gently toss to combine. Remove the bay leaves from the dish.
6
Garnish with freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.

Notes

Substitute or eliminate vegetables to your liking in this dish. For a thinner sauce, I suggest adding 1 cup of tomato sauce when you simmer the vegetables. I prefer the sauce to be thicker so I leave the sauce out. When reheating this dish I recommend adding a bit of olive oil or tomato sauce, as a lot of the juices get soaked into the pasta after being refrigerated.