---
title: "Tomato & Eggplant Ratatouille Pasta"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/tomato-and-eggplant-ratatouille-pasta-68d655b8d232ff05cfc47d5a"
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
  - Fiber Powered
  - Kid Friendly
  - Dietitian-Approved
  - Sodium Smart
rating: 3.5
rating_count: 370
source_chef: Daniel Kim
review_highlights:
  - theme: Flavor
    text: "Some found it flavorful while others thought it bland; consider adding extra herbs, spices, or garlic for more depth."
  - theme: Ease of prep
    text: "Many noted it was time-consuming to cook properly, with some finding the recipe too large for a standard home kitchen."
nutrition:
  calories: 700
  protein: 18
  fat: 29
  saturated fat: 10
  carbohydrates: 89
  sugar: 18
  fiber: 10
  cholesterol: 35
  sodium: 190
  potassium: 1390
  calcium: 200
  iron: 3.6
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/tomato-eggplant-ratatouille-pasta.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Dice @eggplant{2%unit} into 1-inch pieces; transfer to a plate and season with @salt{}. Trim and dice @zucchini{2%unit} into 1/2-inch pieces. Core, deseed, and dice @green bell pepper{2%unit} into 1/2-inch pieces. Halve, peel, and dice @onion{2%unit} into 1/4-inch pieces. Peel and mince or grate @garlic{4%clove}.

Once water is boiling, add @cavatappi pasta{12%ounce} to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cups pasta cooking water (3 cups for 4 servings), then drain using a #strainer{}.

While pasta cooks, thoroughly pat eggplant dry with paper towels. Heat a large drizzle of @olive oil{2%tbsp} in a second large pot over medium-high heat. Add eggplant; season with @black pepper{} and salt. Cook, stirring occasionally, until browned and softened, 5-7 minutes. Tip: if pot seems dry or if eggplant starts to burn, add another drizzle of olive oil. Transfer eggplant to a plate; reserve the pot.

Heat a large drizzle of olive oil in pot used for eggplant over medium-high heat. Add zucchini, bell pepper, and onion; season with half the @herbes de Provence{1%tbsp} (all for 4), salt, and pepper. Cook, stirring occasionally, until veggies have softened, 6-8 minutes. Add @grape tomatoes{8%ounce}, garlic, and another large drizzle of olive oil. Cook, stirring, until tomatoes are just beginning to burst, 4-6 minutes. Reduce heat to medium low; add @tomato paste{2%unit} and cook, stirring constantly, until fragrant and brick red in color, 30-60 seconds.

To pot with veggies, add cooked eggplant, @cream cheese{4%tbsp}, 1 cup reserved pasta cooking water, and @butter{2%tbsp}; season with salt and pepper (2 cups reserved pasta water and 2 tbsp butter for 4 servings). Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy, 1-2 minutes. Stir in drained cavatappi pasta and half the @parmesan cheese{6%tbsp}. Tip: if pasta seems dry, add additional splashes of reserved pasta cooking water until desired consistency is reached. Taste and season with salt and pepper.

Divide pasta between shallow bowls; top with remaining Parmesan and serve.