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Ratatouille Pasta Bake

Ratatouille is a type of French Provencial stew traditionally made with eggplant, zucchini, red or green pepper, garlic and onion.  We are going to mix it up a bit and add some beet pasta and bake it all to perfection! 

Course Dinner
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 small eggplant, cut into 1 inch cubes
  • 2/3 cups vegetable stock
  • 1 small red bell pepper, seeded and sliced into strips
  • 3 clove garlic, minced
  • 1 onion, finely chopped
  • 2 zuchinni, thickly sliced
  • 1 jar crushed tomatoes
  • 1 tbsp herbs de provence
  • 8 oz Beet/Sweet Potato Pasta, or any gluten free pasta you prefer
  • salt and pepper
  • 2 tsp sesame seeds

Instructions

  1. Wash and cut all vegetables.  Add eggplant to a bowl and toss with 2-3 pinches of sea salt.  

  2. Preheat oven to 425°
  3. In a large stock pot add veggie stock, bell pepper, onion, and garlic.  Bring to a boil, cover and cook for 5 minutes. 

  4. Remove lid and boil until stock is mostly evaporated, careful not to burn. 

  5. Add tomatoes and herbs de Provence. Cook for another 3 - 4 minutes. Season with salt and pepper. 

  6. Meanwhile, cook pasta according to the instructions on the box.  Add an extra cup of water.  When pasta is 3 minutes from being done add eggplant and zucchini. Cook last 3 minutes and drain.  

  7. Add tomato vegetable sauce to pasta and mix gently. 

  8. Add entire mixture to oven proof baking dish and cook for 8 minutes.  Serve hot and topped with sesame seeds.