Ratatouille Pasta recipe - ingredients, nutrition and when to eat it
This Mediterranean-inspired dish gently cooks eggplant, zucchini, and tomatoes before tossing them with pasta.
This Mediterranean-inspired dish gently cooks eggplant, zucchini, and tomatoes before tossing them with pasta. The vegetables’ natural sweetness and fragrant herbs make it light yet satisfying for lunch or dinner.
World cuisine · 35 minutes to cook
Nutrition (per 568.5g serving): 444.3 kcal · protein 13.4g · carbohydrate 68.9g · fat 12.8g · sodium 499.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant absorbs oil quickly, so add small amounts as needed instead of using a lot from the start.
Tips: If the tomatoes are firm, add 2 tablespoons of water and cook covered to soften the sauce.
Tips: Boil the pasta for 1 minute less than the package time, then finish it in the pan for a better texture.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Eggplant — 80 g
- Korean zucchini — 80 g
- Tomato — 150 g
- Onion — 50 g
- Garlic — 2 pc
- Olive oil — 1 Tbsp
- Basil — 3 g
- Parmesan cheese — 1 Tbsp
- Salt — 1 g
- Ground black pepper — 0.5 g