Pasta with eggplants "Ratatouille"
2 servings
45 minutes
Eggplant 'Ratatouille' pasta is the embodiment of warm Mediterranean aromas and flavors. This dish draws inspiration from classic French ratatouille, combining the rich taste of roasted eggplants, zucchini, and tomatoes with the velvety texture of pasta. Olive oil and fragrant basil add freshness, while soft garlic roasted to a creamy state adds depth. The dish is tender, rich, and warming, perfect for a cozy family dinner or an elegant gathering. Served hot with an extra portion of fresh basil or grated cheese to enhance its rich flavor. It is a true delight for Italian cuisine lovers, merging the simplicity of rustic food with the richness of its flavor bouquet.
1
Preheat the oven to 200 degrees. Place the vegetables and garlic in a heatproof dish, drizzle with oil, add spices to taste, and mix.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Red onion: 1 head
- Garlic: 2 cloves
- Olive oil: 1 tablespoon
2
Fry for 20 minutes, then add tomatoes and fry for another 10 minutes.
- Tomatoes: 200 g
3
Cook the pasta and drain the water.
- Penne: 175 g
4
Add basil paste to the vegetables and mix. Squeeze soft garlic on top before serving.
- Penne: 175 g
- Basil: 1 bunch
- Garlic: 2 cloves
