ratatouille pasta

Noodles & Pasta

Ratatouille Pasta

A vegetable-packed pasta dish blending zucchini, eggplant, tomatoes, and herbs. Perfect for vegetarians and bursting with classic Mediterranean flavor.

Ingredients

2 cups diced peeled eggplant 2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cups uncooked spiral pasta 1 cup sliced onion
1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon dried basil dash pepper
1 cup shredded part-skim mozzarella cheese

Directions

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.