Eggplant Ratatouille Pasta

Learn how to make eggplant ratatouille; a classic French stew made from zucchini, eggplant, tomatoes, and lots of aromatics. Simple ingredients resulting in a rich veggie sauce that pairs perfectly with pasta!

Eggplant ratatouille pasta in a ceramic bowl arranged on a dark background. A gray napkin and fresh herbs are arranged around the bowl of pasta.

If you’ve never had it before, ratatouille is a French Provençal dish that is made of stewed vegetables. The ingredients are very simple and you can customize it with your favorite veggies! This particular recipe uses eggplant, zucchini, and tomatoes as the main vegetables, with garlic and onions for flavoring.

Since I love all of those vegetables with pasta, I thought it would be perfect to serve this stew over Italian noodles. And my goodness is it delicious! It’s rich and vibrant and tastes similar to homemade tomato sauce, but with more nutritious veggies involved.

The cooking process is pretty straightforward with a little bit of labor involved in cooking the vegetables evenly before simmering them! But overall, the recipe is very simple and easy to make happen. Shall we?!

Ingredients – What You Need

Below you’ll find the full list of ingredients (besides oil, salt & pepper) that you need to make this recipe!

Ingredients for eggplant ratatouille arranged on a gray background.

Tomatoes: to make the stew a little saucy. I recommend using Roma or plum tomatoes, or large garden tomatoes.
Eggplant: this purple vegetable has a very “meaty” texture when cooked. Leave the skin on for more texture!
Zucchini: you use a yellow or green zucchini.
Yellow onion: to add flavor to the stew!
Garlic: I use both fresh garlic cloves and powder to layer lots of flavor.
Basil: a touch of fresh basil for flavor at the end! I don’t recommend using dried basil.
Pasta noodles: use whatever noodles you like! I used rigatoni.

Step by Step Photos and Recipe Instructions

Note: You will need to saute the vegetables in batches for each vegetable to cook evenly when everything simmers.

(Step 1-2) Saute cubed eggplant in a large pot with a pinch of salt in oil until soft (about 5-7 minutes).

Then transfer cooked eggplant into a bowl.

(Step 3-4) in the same pot as the eggplant, add a little more oil, and saute zucchini with a pinch of salt until soft (about 5 minutes).

Remove cooked zucchini from the pot and add to the same bowl as eggplant.

(Step 5) using the same pot as the zucchini, add onions and garlic and saute for 3 minutes.

(Step 6) Then add diced tomatoes and cook for about 10 minutes.

When tomatoes have cooked down a little, add the zucchini and eggplant, along with garlic powder and a generous pinch of salt.

Let the vegetables cook on a LOW to MEDIUM simmer for about 30-40 minutes until the stew thickens, stir often.

When the stew is finished, taste, adjust with additional salt & black pepper. Stir in chopped fresh basil and serve with pasta noodles!

A cast iron pan with eggplant ratatouille in it. The stew is topped with fresh herbs with a spoon in it.

Tips for Success

Toppings – add extra flavor by sprinkling fresh parmesan cheese over top of the pasta and ratatouille! You can also add additional herbs like thyme or fresh oregano.

Types of pasta noodles to use – you can use any pasta noodle you like! Some of my favorites are rigatoni, penne, rotini, fussili, or farfalle.

What to serve it with – this dish pairs perfectly alongside a delicious salad like our Summer farro salad, Tuscan artichoke salad, or this Italian salad.

Frequently Asked Questions

What else can I serve ratatouille with? You can also serve this recipe over fish or chicken! Or alongside your favorite meal as a side dish.

How long does it keep? It should keep for about 4-5 days refrigerated.

Can I freeze it? The sauce, yes. Let it cool to room temperature and store in a freezer-friendly bag and lay flat or in an airtight container. Freeze for 1-2 months.

A close up of a fork in a bowl of eggplant ratatouille and pasta.

More Recipes Like This

Lentil Bolognese with Papardelle Pasta
Roasted Bruschetta Pasta
Roasted Eggplant Pasta
Roasted Eggplant and Zucchini Lasagna

If you tried this Eggplant Ratatouille Pasta recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A bowl of eggplant ratatouille and pasta noodles sitting on a dark background. Around the bowl of pasta is a light gray napkin, fresh herbs, and a glass of water.

Eggplant Ratatouille Pasta

5 from 1 vote

Learn how to make eggplant ratatouille; a classic French stew made from zucchini, eggplant, tomatoes, and lots of aromatics. Simple ingredients resulting in a rich veggie sauce that pairs perfectly with pasta!

Servings 4
Prep Time: 15 mins
Cook Time: 1 hr

Course: Main Course
Cuisine: American, French
Tags: eggplant ratatouille, eggplant zucchini tomato ratatouille, ratatouille pasta
Freezer Friendly: Yes
Calories: 297 kcal
Author: Bethany Kramer

Ingredients

  • 8 oz dried pasta noodles See notes for my favorite pasta noodles
  • 1 medium eggplant, cut into cubes
  • 1-2 zucchinis, cut into cubes
  • 1.5 lbs roma or plum tomatoes, diced or 4 large garden tomatoes (stems removed)
  • 1 yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1/2 teaspoon garlic powder
  • 1-2 Tablespoons fresh basil, chopped
  • salt & black pepper to taste

Instructions

  1. Saute eggplant: in a large pot, cook diced eggplant in 1-2 teaspoons of oil with a generous pinch of salt (about 5-7 minutes). After cooking the eggplant, transfer it to another bowl.

  2. Saute zucchini: in the same pot, add the cubed zucchini with an additional 1-2 teaspoons of oil with a pinch of salt. Cook for 5 minutes. Then remove zucchini and add to the same bowl of cooked eggplant.

  3. Cook onions & tomatoes: Then in the same pot, add 1 teaspoon of oil and saute onions and garlic with a pinch of salt until soft (about 3-5 minutes). Add diced tomatoes in with onions and garlic and simmer for 10-15 minutes uncovered, stirring often.

  4. Simmer: after tomatoes have begun to cook down, add cooked zucchini and eggplant to the pot with tomatoes. Add a pinch of salt and 1/2 teaspoon of garlic powder. Let the stew simmer for 20-30 minutes or until the tomatoes have thickened the stew.

  5. Cook pasta noodles: While the stew is simmering, bring a pot of well-salted water to a boil. Then cook pasta according to package.

  6. Season: when ratatouille is finished, stir in chopped basil and season with salt & pepper to taste before serving over pasta noodles.

Notes

Toppings – add extra flavor by sprinkling fresh parmesan cheese over top of the pasta and ratatouille! You can also add additional herbs like thyme or fresh oregano.

Types of pasta noodles to use – you can use any pasta noodle you like! Some of my favorites are rigatoni, penne, rotini, fussili, or farfalle.

What to serve it with – this dish pairs perfectly alongside a delicious salad like our Summer farro salad, Tuscan artichoke salad, or this Italian salad.

Nutrition Facts
Eggplant Ratatouille Pasta
Amount Per Serving (1.5 cups pasta with stew)
Calories 297 Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Sodium 17mg1%
Carbohydrates 61.9g21%
Fiber 8.8g35%
Sugar 12.6g14%
Protein 11g22%
Vitamin A 8IU0%
Vitamin C 35mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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