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Ratatouille Pasta

SUBMITTED BY: Carol Dodds 

"'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.'"
RECIPE RATING:
This recipe has been rated 39 times with an average star rating of 4.4
Read Reviews (30)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

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

  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.

FOOTNOTE

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Sep. 8, 2007 by BURGESS531 
My husband is not always a "vegetable" person and he loved this! I didn't have canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Jul. 30, 2007 by RONNDA 
This recipe is great! I had a "pastaless" ratatouille recipe from a vegetarian friend of mine... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on Dec. 24, 2007 by Niles, MI MOM 
We made this after seeing the movie Ratatouille, and the kids LOVED it! In fact, I froze 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Oct. 1, 2007 by MommaNott 
YUMMMMM! I substituted a jar of spaghetti sauce for the "sauce" ingredients. It was just as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Jun. 16, 2008 by ARMY WIFE 
This was very good! I made this with a medium sized eggplant and 2 medium zucchini. I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Aug. 20, 2007 by Ivy 
I added some kalamata olives and used fresh basil, oregano and 4 cloves of garlic instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on Mar. 4, 2008 by Jennifer 
This stuff is awesome...and healthy! I toss in some bell peppers and use goat cheese instead... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed on Jun. 12, 2007 by bethiedawg 
This is a good recipe and pretty easy to throw together after a long day at work. To me, it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Feb. 13, 2007 by Nic in the UK 
This is a lovely light recipe for when you want something tasty but not necessarily meaty. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed on Apr. 22, 2008 by Julia 
Excellent! I generally hate vegetables, but I went back for thirds when I made this for... MORE

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