FoodLink - Purdue Extension

Pasta Ratatouille

Recipe adapted from Oregon State University Extension's

20 min
30 min
Total Time
50 min
Servings: 9


8 ounces uncooked pasta (try rotini, penne, or bow tie noodles)
2 tablespoons vegetable oil
1⁄2 cup onion (chopped)
2 cloves garlic (finely chopped) or 1/2 teaspoon garlic powder
1 medium green sweet pepper (chopped)
1 small zucchini (cubed)
1 small eggplant (cubed)
2 medium tomatoes (cubed)
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon dried basil
1 cup mozarella cheese (shredded)


  1. Cook pasta according to package directions. Drain and set aside.

  2. Heat oil in a large skillet over medium heat (300°F in an electric skillet). Add onion and garlic and cook until soft.

  3. Add sweet pepper, zucchini, and eggplant. Cook about 10 to 12 minutes.

  4. Stir in tomatoes, salt, pepper, and basil. Cook another 2 to 4 minutes or until heated through.

  5. Serve over pasta and top with cheese.

  6. Refrigerate leftovers within 2 hours.