Equipment
Ingredients
Pasta
- 400 g rigatoni pasta
- 15 g kosher salt
Ratatouille Sauce
- 45 ml olive oil, divided
- 250 g eggplant, diced into 1.5 centimeter cubes
- 250 g zucchini, diced into 1.5 centimeter cubes
- 200 g red bell pepper, diced into 1.5 centimeter cubes
- 150 g yellow onion, diced
- 4 garlic, minced
- 400 g crushed tomatoes
- 2 g fresh thyme, leaves picked and chopped
- 10 g fresh basil, roughly torn
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 566 kcal
- Protein
- 17 g
- Carbohydrates
- 96 g
- Fat
- 14 g
- Fiber
- 10 g
- Sugar
- 15 g
- Sodium
- 2163 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 878 mg
- Calcium
- 90 mg
- Iron
- 5.5 mg
- Magnesium
- 96 mg
- Phosphorus
- 266 mg
- Zinc
- 2.1 mg
- Vitamin A
- 109 mcg
- Vitamin C
- 80 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 23 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.97 mg
- Riboflavin
- 0.49 mg
- Niacin
- 8.2 mg
- Folate
- 283 mcg
- Water
- 152 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare all vegetables by cutting the eggplant, zucchini, and red bell pepper into uniform 1.5 centimeter pieces to ensure even cooking.
Heat half of the olive oil in a large deep skillet over medium-high heat. Add the diced eggplant and saute until nicely browned and tender, about 7 minutes. Transfer the eggplant to a plate.
Reduce the heat to medium. Add the remaining olive oil, diced onion, and red bell pepper to the skillet. Saute until the onions are translucent and peppers are softened, about 5 minutes.
Stir in the zucchini and minced garlic. Cook until fragrant, about 3 minutes. Return the cooked eggplant to the skillet.
Pour in the crushed tomatoes, fresh thyme, salt, and black pepper. Bring the mixture to a gentle simmer, cover, and let cook to meld the flavors.
While the sauce simmers, bring a large pot of water heavily seasoned with 15g salt to a rolling boil at 100°C/212°F. Add the rigatoni and cook according to package directions until al dente. Reserve 100ml of pasta water before draining.
Add the drained pasta and half of the torn fresh basil to the simmering ratatouille sauce. Toss thoroughly, adding splashes of reserved pasta water as needed to create a cohesive sauce that coats the noodles. Garnish with the remaining fresh basil and serve immediately.
Chef's Notes
- Salting the diced eggplant 20 minutes before cooking and patting it dry draws out bitterness and prevents it from acting like a sponge for the oil.
- Always undercook your pasta by one minute in the boiling water, allowing it to finish cooking directly in the ratatouille sauce for maximum flavor absorption.
- A splash of red wine vinegar or a squeeze of fresh lemon juice stirred in just before serving will instantly brighten the stewed vegetables.
- Cutting all your vegetables to the exact same size is not just for aesthetics; it ensures they cook evenly and makes each bite perfectly balanced.
Storage
Refrigerator: 4 days — Store pasta and sauce separately if possible. If mixed, pasta will absorb the sauce and become softer over time.
Freezer: 2 months — Freeze the ratatouille sauce only. Cook fresh pasta when ready to serve.
Troubleshooting
Eggplant is soggy, oily, or mushy
Cause: The pan was overcrowded or the oil was not hot enough when the eggplant was added.
Fix: Cannot be completely fixed once cooked, but simmering in the acidic tomato sauce will help balance the oily mouthfeel.
Prevention: Sear the eggplant in batches if your pan is not sufficiently wide, ensuring the oil shimmers before adding the pieces.
Sauce is too thick and does not coat the pasta well
Cause: Too much moisture evaporated during the simmer or the pasta absorbed the available liquid.
Fix: Gradually stir in reserved starchy pasta water 30ml at a time until the sauce reaches a glossy, coating consistency.
Prevention: Keep the skillet partially covered during the simmer phase.
Cultural Context
Ratatouille is a quintessential late-summer dish originating from the sun-drenched region of Provence, France. Originally a rustic peasant stew designed to use up the seasonal vegetable harvest, it has become a global icon of French country cooking. Pairing it with pasta bridges French and Italian culinary traditions, creating a hearty and satisfying main course.
