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Recipe by Faigy Grossmann

Ratatouille Pasta

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Ratatouille Pasta
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 50 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

After Succos, as the weather takes a nosedive, all I can think of when planning supper is comfort food.

While comfort food is nurturing and warm, I also like it to be convenient and simple to prepare. This pasta dish doesn’t require a lot of prep time and can be personalized to suit your taste. Add in some protein — either cheese or chicken cubes — to make it a full, balanced dinner.

Ingredients

Ratatouille Pasta

  • 1 large eggplant, cubed

  • 1 zucchini, sliced

  • 1 red onion, sliced

  • 1 cup cherry tomatoes

  • 1 red pepper, cubed

  • 1/4 cup oil

  • 2 teaspoons salt, plus more for sprinkling

Directions

1.

Lay eggplant cubes on a baking sheet and sprinkle well with salt. Allow it to sit for 20 minutes and then pat dry with a paper towel.

2.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

3.

Add the remaining vegetables to the baking tray, toss with oil, two teaspoons salt, and pepper. Bake the veggies for one hour, tossing once or twice to get them evenly baked.

4.

Remove the pan from the oven and mix the vegetables with tomato paste, brown sugar, and remaining spices. Then return the pan to the oven for 10 more minutes.

5.

While the veggies are roasting, boil up the pasta.

6.

Toss the vegetables with pasta while warm.

Notes:

If you’re using the pasta for a dairy meal, top with chopped feta or shredded parmesan cheese.

If you’re using it for a meat meal, add raw chicken cubes to the pan when roasting the vegetables.

Credits

Photography by Sonya Kaplan

Recipe tags

comfort food easy prep Faigy Grossmann meal in one noodles pasta ratatouille
Ratatouille Pasta

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