Ratatouille Pappardelle

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: Pasta, Dinner


A combination of zucchini, ratatouille and tomatoes are slowly simmered in spices to create a beautiful late summer sauce that is tossed with pappardelle and topped with freshly chopped parsley and crumbled feta cheese.



  • 3 Tablespoons olive oil
  • 1/2 sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cups eggplant, chopped {I used 1 medium eggplant}
  • 2 cups zucchini, chopped {I used a large zucchini}
  • 1 cup red bell pepper, chopped {or bell pepper of your choice}
  • 114.5 oz. can of diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 teaspoon dried oregano {1 Tablespoon of fresh oregano}
  • 1 teaspoon dried basil {1 Tablespoon of fresh basil}
  • 1 Tablespoons dried parsley {3 Tablespoon of fresh parsley}
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper {optional for spice}
  • 1/4 teaspoon salt
  • Dash of pepper
  • 2 bay leaves
  • 8 oz. pappardelle pasta {or pasta of your choice}
  • 1/4 cup freshly chopped parsley
  • 1/2 cup crumbled feta cheese


  1. Heat the 3 Tablespoons olive oil in a large skillet or saucepan over medium high heat. Add the onion and garlic and sauté for 3-4 minutes, until onion starts to soften. Add the eggplant, zucchini, red pepper, diced tomatoes, tomato paste, oregano, basil, parsley, paprika,salt, pepper and bay leaves. Continue to sauté for 10 minutes over medium heat, stirring occasionally.
  2. Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.
  3. While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.
  4. Once the pasta is done cooking drain and add the pasta to the ratatouille and gently toss to combine. Remove the bay leaves from the dish. Add the freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.


You can easily substitute or eliminate vegetables to your liking in this dish. If you want your sauce to be thinner I suggest adding 1 cup of tomato sauce when you simmer the vegetables. When I make this I like the sauce to be thicker so I leave the sauce out.

]If you reheat this dish I suggest adding a bit of olive oil or tomato sauce in as a lot of the juices get soaked into the pasta after being refrigerated.


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