Ratatouille Pasta Recipe (with Video)

Prepare the Vegetables
1. Wash and dice the eggplant, zucchinis, and bell pepper into 1/2-inch pieces.
2. Finely chop the onion and mince the garlic.
Sauté the Vegetables
1. In a large skillet or sauté pan, heat the olive oil over medium heat.
2. Add the shallot, peppers, tomato paste, and garlic, sautéing until brown and fragrant, about 2-3 minutes.
3. Deglaze the pot with vegetable broth.
4. Add the eggplant and zucchini to the pan, stirring to coat with oil.
5. Cook for about 5 minutes, or until it starts to soften.
Develop the Sauce
1. Stir in the crushed tomatoes into the vegetable mixture.
2. Add the dried thyme, oregano, a pinch of salt, black pepper, and red pepper flakes if using.
3. Add more vegetable stock and stir.
4. Let the sauce simmer on low heat for about 25 minutes, allowing the flavors to meld together.
Cook the Pasta
1. While the sauce simmers, bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Drain, reserving a cup of pasta water.
Combine Pasta and Sauce
1. Add the cooked pasta to the skillet with the ratatouille sauce, tossing gently to combine.
2. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Final Touches
1. Remove from heat and stir in the fresh basil and parsley.
2. Drizzle with a little extra virgin olive oil, and adjust seasoning with salt and pepper as needed.
Serve
1. Serve the Ratatouille Pasta hot, garnished with more fresh herbs or grated Parmesan cheese if desired.