Recipe by Sara and Yossi Goldstein

Dairy Ratatouille Pasta

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Dairy Dairy
Easy Easy
4-6 Servings

This ratatouille recipe is a family favorite. I got it from my father, who got it from his mother. There have been some tweaks along the way, and boy is it delicious! You can also serve it with instant couscous. Because veggies quiet my conscience when serving pasta for dinner.


Ratatouille Pasta

  • 3 tablespoons olive oil

  • 1 onion, diced

  • 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic

  • 1 small eggplant, diced

  • 1 red pepper, diced

  • 1 (8-ounce) can tomato sauce

  • 1 cup water

  • 1 zucchini, diced

  • 1 yellow squash, diced

  • 1 cup Gefen Pitted Green Olives

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon Herbs de Provence seasoning

  • 1 box Tuscanini Penne or spaghetti, cooked according to package directions

  • 1/4 cup grated parmesan, for serving



Heat olive oil over medium heat. Add in the diced onion and cook for three to four minutes, until it’s soft and beginning to brown. Add in the chopped garlic and cook for another two minutes. Next, add in the diced eggplant, pepper, tomato sauce, and water. Cook for 20 minutes.


After half an hour, add in the zucchini, yellow squash, and green olives. Season with salt, pepper, and Herbs de Provence. Cook for an additional 20 minutes and toss with cooked pasta.


Top with grated parmesan.

Dairy Ratatouille Pasta

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Andrew Lanter
Andrew Lanter
9 months ago
Marsha Hardt
Marsha Hardt
10 months ago

what can I substitute for Herb de Provence seasoning

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Reply to  Marsha Hardt
10 months ago

Any herby seasoning should work. Such as oregano, thyme, rosemary etc