One-Pot Ratatouille Pasta
Published June 4, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ¼cup extra-virgin olive oil, plus more for drizzling
- 2tablespoons tomato paste
- 1teaspoon Italian seasoning
- 1small globe eggplant, cut into 1-inch pieces (about 5 cups)
- 1medium onion, coarsely chopped
- 3medium plum tomatoes, cut into 1-inch pieces
- 3cloves garlic, finely chopped
- Salt and black pepper
- 1pound short pasta, such as rotini
- 2medium zucchini, cut into 1-inch pieces
- 1medium orange bell pepper, cored and cut into 1-inch pieces
- 2basil sprigs
- Freshly grated Parmesan (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
422 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.
- Step 2
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.
- Step 3
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.
Private Notes
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Cooking Notes
Annabella
Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.
Unique Guy 2
1small globe eggplant, cut into 1-inch pieces (about 5 cups) 1medium onion, coarsely chopped 3medium plum tomatoes, cut into 1-inch pieces 3cloves garlic, finely chopped 2medium zucchini, cut into 1-inch pieces 1medium orange bell pepper, cored and cut into 1-inch pieces It’s not an “easy recipe” if I have to do all of the above.
Tatiana
I made this as written except I did add more Italian Seasoning and pepper. I thought the 1 inch veggies and amounts of pasta and water were perfect, although it did take a bit more than 2 minutes for the pasta to finish cooking. That said, when I make it again I will double the tomato paste, Italian Seasoning, garlic, and black pepper. As many suggested, Kalamata olives would be a great addition.
Chef Peggy
I was looking for something to enliven the flavor — it was just OK. Added a mix of 2 to 1 ratio of roughly chopped fresh basil & mint. WOW! That worked. Because I added more squash, I had a large amount of this dish so my ratio was 1/2 cup basil to a rounded 1/4 cup mint. My husband’s comment: This is a keeper! Glad we have leftovers!
RDM
I like the idea of this recipe but it needs tweaking. Definitely needs more tomato paste as some else suggested. I used 4 tablespoons and will use even more next time. Helps to add some red pepper flakes. I'm also going to cook the zucchini and bell pepper with the eggplant at the beginning. They could use some char.
Doug
Threw in a can of cannellini beans to give it some protein. Delicious.
spike666
This recipe definitely needs tweaking. Half the pasta, twice the tomato paste, half the salt. For “Italian seasoning” I used oregano and thyme. Red pepper flakes are a good idea. Also, I sautéed the onions in the olive oil/tomato paste mixture before putting the eggplant in. I put in the water and brought it to a boil before putting in the pasta. Still took a long time (whole wheat pasta, alas). The eggplant disintegrated.
Plante Based Meals
After reading other reviews my expectations were low and we actually ended up loving this and adding it to our rotation, though as others noted next time we’ll cut the veggies to smaller dice. Added some fresh mozzarella on top because we had it on hand and it was a nice addition.
Mama C
This turned out great. Like all vegetable dishes, it needs to be cooked low & slow with a good amount of salt. I used some homemade chicken stock instead of all water, which added richness. Fried capers are a brilliant addition.
Tangmu
Needs half the pasta and twice the tomato paste. Also, the eggplant disintegrated. Most of the time in ratatouille is spent in prep anyway, so not sure this was a time saver. I put in a variety of veggies and cook them so they still have structure.
debbie
This really isn’t a good recipe. The timing is off, the seasoning is off. It doesn’t really work.
Kate
This was flavorless.
Teri
Needed more water and definitely needed some more flavoring.
MARLA
I checked this recipe for making your own Italian seasoning which includes red pepper flakes. The jar of Italian seasoning in my kitchen has Turkish oregano, basil, marjoram, thyme, and rosemary. It does not have red pepper flakes. I provide pepper sauces to allow others to they to season their food to their tastes.
Tina
If you fry the zucchini ,the eggplant, the onion and last the garlic and before that when you cut the eggplant salt it and leave it for ten mins,it’s elevated to heaven
Brian
I loved the taste of this - agree with some others that maybe a bit more tomato paste mixed with a cup of water - or tomato sauce - added after first steam would kick it up a bit. Also, I think it would be good to cook the pasta separately (ruining the whole one pot thing - I know) would be good to avoid pasta turning to mush if the veg aren’t cooperating.
Colleen
This came out great with a few tweaks! Like how others have suggested, I doubled the garlic, Italian seasoning, and tomato paste. I will be adding this pasta to my summertime rotation.
Virginia
I'm excited to try this in one pot. But I do make a version of this all the time and so will be using my usual good chicken broth (Trader Joe's with salt) instead of water.
Tara
Great recipe, will use regularly during the summer. Personally, I will use less pasta next time because the veges are the stars.
Brenda in Philly
Cooked the ratatouille separate from the pasta, so I didn't add water. Carmelized the eggplant and onion with tomato paste. Next time I'll use more paste. Added zucchini, peppers, and remaining tomatoes after about 15 minutes and cooked for 10. The vegetables maintained some crispness instead of turning to mush. This is definitely a dish you can make your own.
Moira
Disappointing recipe—was very bland and ended up having to double the amount of water to barely cover the pasta and vegetables. As other reviewers have noted, 1-inch vegetable pieces were too big.
2schmoopiesathome
I used 8 oz green lentil rotini and used maybe 2 cups water. Instead of Parmesan I stirred in 1/2 tablespoon of light miso and a hefty tablespoon of nutritional yeast into the sauce about halfway through the cooking process. This recipe will be repeated throughout the summer. YUMMM!!
Elisa
Like other commenter's, I had to doctor this quite a bit with more basil, Italian seasonings, etc. Also, cooked for much longer. Agree that onions should be sautéed in tomato paste. Think I'll go back to Marian Morash's recipe for ratatouille. Same amount of prep, but saute vegetables separately before combining. Much more flavor.
Terry
The one thing about this recipe that gave me pause, was cooking the pasta in the same pot. I did use 4 cups of chicken broth. It was hard for me to evenly cook the pasta. As far as flavor....I enjoyed it. I am not a huge heavy tomato sauce fan ....so it was nice not to feel like I was eating ragu. I did add capers and Pecorino grated cheese. Easy, simple, and perfect for the first day of summer!
JennyN
I make ratatouille and pasta often. But why not just cook the pasta separately, to a perfect al dente, then combine? It's way easier with no stress about timing.
Terry
The one thing I am going to do differently next time.
Bendix
First, how is it possible to cook one pound of pasta in three cups of water (plus a few tablespoons of juice from the eggplant and tomato). I added three more cups of water to at least cover the pasta. Next, where in the multiverse is zucchini edible after boiling for two minutes? Just to see, I tasted a chunk. Surprisingly, it was possible to chew. Apparently, raw zucchini is good for you, according to the first site I found on google. And yet...
Rob S
What is "italian seasoning"? oregano? basil?
mgoddu
I also added more tomato paste and held back on some of the pasta. I added the second set of veggies early and cooked everything longer. More salt, more spices, pepper, lots of fresh parm and basil to finish it. Easy, delicious, and pretty.
tea lover
Won't make this again. The thing that makes ratatouille different from a vegetable stew is the long, slow cooking process. The thing that makes one pot pasta dishes different is the deep flavor absorbed by the noodles as they cook. This has neither.
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