Mediterranean Ratatouille Pasta
Rustic one-pot pasta with zucchini, eggplant, and tomatoes. Classic Mediterranean flavors in a comforting dish.
AI SCORE
88
/100
⏱️
79 min
Time
👥
5 people
Servings
🔥
425 kcal
Calories
📊
medium
Difficulty
Ingredients
- 400g penne pasta
- 1 large eggplant, diced
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 can crushed tomatoes (400g)
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 teaspoons dried herbs de Provence
- 1/2 cup white wine
- 3 cups vegetable broth
- 1/2 cup Parmesan cheese
- 1/4 cup fresh basil
- Salt and pepper to taste
Instructions
1
Heat olive oil in large Dutch oven over medium-high heat
2
Salt eggplant and let drain 10 minutes, then pat dry
3
Sauté eggplant until golden, about 6 minutes, remove and set aside
4
Cook onion, bell pepper, and zucchini until softened, 5 minutes
5
Add garlic and herbs, cook 1 minute
6
Pour in wine and let reduce by half
7
Add crushed tomatoes, broth, and pasta
8
Bring to boil, then simmer covered 15-18 minutes until pasta is tender
9
Stir in cooked eggplant and Parmesan
10
Garnish with fresh basil before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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