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ratatouille with pasta in white bowl

Easy Ratatouille with Pasta

Amy Palanjian
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 on in the freezer for a future meal—it's the same amount of cooking effort, so why not!
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 16 (About 2 quarts)
Calories 58 kcal


  • 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


  • 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.
  • 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.


  • 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 that the flavors are balanced. That's the best way to ensure that 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 style 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.


Calories: 58kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 501mgFiber: 3gSugar: 6gVitamin A: 1426IUVitamin C: 36mgCalcium: 27mgIron: 1mg
Keyword ratatouille, ratatouille pasta
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!