Name: Mediterranean Ratatouille Pasta Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 250 g pasta (short pasta like penne or fusilli); 1 pcs eggplant (medium, diced); 2 pcs zucchini (medium, diced); 2 pcs bell peppers (one red, one yellow, cored and diced); 400 g crushed tomatoes (canned); 0.5 cup black olives (pitted and halved); 0.25 cup fresh basil (chopped, plus extra for garnish); 1 pcs onion (small, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 0.5 cup vegetable broth; salt (to taste); black pepper (to taste)

Mediterranean Ratatouille Pasta Bowl - Image 1

Prep: 20 min • Cook: 30 min. A comforting and wholesome meal combining the classic Provençal vegetables with al dente pasta, black olives, and fresh basil, bringing a new texture and heartiness to the traditional stew. This dish is perfect for a weeknight dinner or a relaxed weekend lunch, offering a vibrant medley of flavors and textures.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4
Course: Main
Complexity: Easy

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Ingredients

9oz pasta(short pasta like penne or fusilli)
1 pc eggplant(medium, diced)
2 pcs zucchini(medium, diced)
2 pcs bell peppers(one red, one yellow, cored and diced)
14oz crushed tomatoes(canned)
1/2 cup black olives(pitted and halved)
1/4 cup fresh basil(chopped, plus extra for garnish)
1 pc onion(small, finely chopped)
2 pcs garlic(cloves, minced)
2 tbsp olive oil
1/2 cup vegetable broth
salt(to taste)
black pepper(to taste)

Instructions

Cooking Steps

Cook pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced eggplant, zucchini, and bell peppers. Sauté for 8-10 minutes until softened. Remove vegetables and set aside.
In the same pot, add onion and cook until translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, and returned sautéed vegetables. Bring to a simmer, then reduce heat, cover, and let it cook for 15 minutes, allowing flavors to meld.
Stir in the black olives and chopped fresh basil. Season with salt and black pepper to taste.
Add the cooked pasta to the ratatouille mixture and toss gently to combine. Serve immediately, garnished with extra fresh basil.

Nutrition

Servings: 4
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	450.5 kcal	150.2 kcal	1,802 kcal
Protein	15.2 g	5.1 g	60.8 g
Fat	18.1 g	6 g	72.4 g
Carbs	60.3 g	20.1 g	241.2 g

Tips

For extra flavor, roast the eggplant separately before adding to the stew.
Don't overcook the vegetables; they should remain slightly firm for a better texture.
Serve with a sprinkle of grated Parmesan or a drizzle of balsamic glaze.

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Ingredients

9oz pasta(short pasta like penne or fusilli)
1 pc eggplant(medium, diced)
2 pcs zucchini(medium, diced)
2 pcs bell peppers(one red, one yellow, cored and diced)
14oz crushed tomatoes(canned)
1/2 cup black olives(pitted and halved)
1/4 cup fresh basil(chopped, plus extra for garnish)
1 pc onion(small, finely chopped)
2 pcs garlic(cloves, minced)
2 tbsp olive oil
1/2 cup vegetable broth
salt(to taste)
black pepper(to taste)

Instructions

Cooking Steps

Cook pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced eggplant, zucchini, and bell peppers. Sauté for 8-10 minutes until softened. Remove vegetables and set aside.
In the same pot, add onion and cook until translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, vegetable broth, and returned sautéed vegetables. Bring to a simmer, then reduce heat, cover, and let it cook for 15 minutes, allowing flavors to meld.
Stir in the black olives and chopped fresh basil. Season with salt and black pepper to taste.
Add the cooked pasta to the ratatouille mixture and toss gently to combine. Serve immediately, garnished with extra fresh basil.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

450.5 kcal

150.2 kcal

1,802 kcal

Protein

15.2 g

5.1 g

60.8 g

Fat

18.1 g

6 g

72.4 g

Carbs

60.3 g

20.1 g

241.2 g