Ratatouille Pasta

4.5
(95)
68 Reviews
5 Photos

'This is one very attractive and tasty dish,' Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. 'It's been a favorite for years, especially with my daughter who is a vegetarian.'

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Published on August 3, 2021
5
5
5
5
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
3
Yield:
3 servings

Ingredients

  • 2 cups diced peeled eggplant

  • 2 cups sliced zucchini

  • ½ teaspoon salt

  • 1 ⅓ 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

  • ½ teaspoon garlic powder

  • ½ teaspoon dried basil

  • 1 dash Dash pepper

  • 1 cup shredded part-skim mozzarella cheese

Directions

  1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

  2. 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.

  3. 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.

Tips

Nutritional Analysis: 1 cup sauce with 2/3 cup pasta equals 344 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 835 mg sodium, 45 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.