Easy Ratatouille with Pasta
This recipe makes enough for two meals. You can cut it in half if desired, but I like to make the larger batch and keep half in the freezer for a future meal—it's the same amount of cooking effort, so why not!
Servings 16 (About 2 quarts)
Calories 58kcal
Ingredients
- 2 tablespoons olive oil
- 4 cups zucchini and/or yellow summer squash, chopped (about 2 medium)
- 2 cups chopped eggplant, stem discarded (about 1 medium)
- 1 cup chopped pepper, stem and seeds discarded (about 1-2 medium)
- 1 small onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 4 pounds fresh tomatoes, chopped or diced (or about 8 cups)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 pound pasta
Instructions
- Warm the olive oil in a large pot over medium heat. Add the zucchini, eggplant, pepper, onion, and garlic. Stir to coat and let cook for about 5 minutes.
- Chop the tomatoes if using fresh.
- Stir in the tomatoes, cover, and bring to a simmer.
- When it's simmering, lower the heat to medium-low to maintain steady bubbles, but not a rapid boil, and cook for 30-40 minutes, stirring occasionally. The ratatouille is done when everything is soft. Stir in the salt and oregano.
- Meanwhile, prepare the pasta according to package directions. Serve half of the ratatouille warm with pasta. Let the rest cool and store in the fridge or freezer for another meal.
Notes
- This can be stored, once cooled, in an airtight container in the fridge for up to 5 days or in the freezer for 3-6 months.
- Roughly chop the produce but you don't need to worry about being perfectly uniform in size.
- Be sure to include the tomatoes to provide the liquid, which helps prevent sticking in the pot and adds a lot of flavor.
- Season to taste with salt before serving to make sure the flavors are balanced. That's the best way to ensure it will taste good!
- Add grated Parmesan cheese or another shredded cheese for even more flavor.
- Top with fresh basil or parsley, cut into small pieces, for a burst of freshness.
- Use any type of tomato you prefer. Paste tomatoes will have less liquid.
- Add white beans and serve as a vegetarian stew.
- Puree and toss with pasta for a smoother sauce that kids may prefer.
- Serve over rice with chicken or shrimp.
Nutrition
Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 303mg | Potassium: 501mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1426IU | Vitamin C: 36mg | Calcium: 27mg | Iron: 1mg