Ratatouille Pappardelle

5 from 1 vote

Eggplant, zucchini, bell peppers 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.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Dinner, Pasta, Mediterranean, Pasta, Pasta, Dinner

Cuisine: Italian, Mediterranean

Keyword: eggplant, pappardelle, zucchini

Servings:

Author: Julia Jolliff

Ingredients

3 tablespoons olive oil
1/2 sweet onion chopped
3 cloves garlic minced
2 cups eggplant roughly 1 medium eggplant, chopped
2 cups zucchini roughly 1 large zucchini, chopped
1 cup red bell pepper chopped
14.5 ounces can diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried basil or 1 tablespoon fresh basil
1 tablespoon dried parsley or 3 tablespoons fresh parsley
2 teaspoons paprika
1/2 teaspoon crushed red pepper flakes optional
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 bay leaves
8 ounces pappardelle pasta or pasta of choice
1/4 cup freshly chopped parsley garnish
1/2 cup crumbled feta cheese garnish

Instructions

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.
Turn the heat down to medium low or low and simmer for another 30 minutes, stirring occasionally.
While the ratatouille simmers cook the pasta according to the package directions {making sure to cook it al dente}.
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.
Garnish with freshly chopped parsley and feta cheese. Serve warm with crusty bread and a side salad.

Notes

Substitute or eliminate vegetables to your liking in this dish.
For a thinner sauce, I suggest adding 1 cup of tomato sauce when you simmer the vegetables. I prefer the sauce to be thicker so I leave the sauce out.
When reheating this dish I recommend adding a bit of olive oil or tomato sauce, as a lot of the juices get soaked into the pasta after being refrigerated.

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