Ratatouille Pasta

July 20, 2022

Easy Peasy Summer Ratatouille Pasta Coming for you!

Ratatouille Pasta- The Seasonal Junkie

This dinner or lunch takes all of summer’s major produce players and combines them into a mouthwatering dinner for the whole family to enjoy.

Ratatouille isn’t just the cute Disney movie with a rat chef in it. It’s actually a French veggie dish consisting of tomatoes, zucchini, eggplant, bell pepper, onion, and garlic. To make it a full meal I added in some pasta and fresh mozzarella cheese! If you wanted to add a protein to this, I would probably add sausage or grilled chicken- but it was perfection just the way it was in my house!

Want more pasta recipes?! Check these out:

Weeknight Summer Pasta

Green Goddess Pasta Salad

Creamy Lemon Pasta

Did you make this Ratatouille Pasta?! Be sure to tag @theseasonaljunkie on Instagram. I love to see your creations!

Ratatouille Pasta

Dinner French, Pasta,
By Brooke Brice Serves: 6
Prep Time: 30 minutes Cooking Time: 40 minutes Total Time: 1 hour

The perfect weeknight dinner recipe! This summer ratatouille pasta is packed with the freshest summer produce and so delicious!


  • 1 Eggplant, diced
  • 1 Red Onion, sliced
  • 4 Roma Tomatoes, diced
  • 1 Zucchini, cut into half moons
  • 1 Yellow Squash, cut into half moons
  • 1 Red Bell Pepper, chopped
  • 3 cloves of Garlic, minced
  • 3 tbsp Tomato Paste
  • 2 sprigs of Thyme
  • 1 tbsp Oregano
  • 6 tbsp Olive Oil
  • 1 Lemon, juice
  • 1/4 cup Dry White Wine
  • 1 pound Pasta, I used Riccioli but you can use any short cut pasta of choice
  • 8 oz Fresh Mozz, diced or buy the small pearls
  • 1/4 cup Fresh Basil, chopped



Once you have diced up your eggplant, place in colander and sprinkle with salt. Allow to sit for 30 mintues, this will remove some of the moisture and allow the eggplant to brown. After I pour diced egg plant on to a sheet pan and squeeze with paper towels to remove excess moisture.


Get a 12-14 inch skillet hot over medium high heat. Add 3 tbsp olive oil, add in diced eggplant and let sear on one side for 2-3 minutes, season with salt, then stir to cook and brown. Once cooked about 3-5 minutes remove into bowl on the side.


In the skillet you cooked the eggplant heat 2 tbsp of olive oil on medium low. Add red onion, zucchini, yellow squash, and bell pepper. Season with salt. Cook until fragrant, about 3 minutes. Add back cooked eggplant. Stir in 3 tbsp of tomato paste, oregano, and thyme. Allow to cook for about 1 minute. Add lemon juice, white wine, diced tomatoes, and garlic and allow to cook for about 5-10 mintues. You want the tomatoes to release some juices. Season with salt. While the veggies are cooking down and becoming jammy you can start the pasta.


Cook Pasta according to instructions and reserve 1 cup of pasta sauce. When pasta is done drain and add to your cooked vegetables, and fresh mozzarella with 1 cup of pasta sauce. Stir/toss together and allow to cook to thicken up the sauce. The cheese will start to melt. Top with fresh basil. Enjoy!

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