Oxmoor House
Serve with any pasta you have on hand. We used penne, but just about any other pasta will do.
6 servings (serving size: 1 cup ratatouille, 1 cup pasta, and 2 tablespoons cheese)


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2 cups (1-inch) cubed peeled eggplant (about 6 ounces)
1 cup chopped onion
1 cup chopped red bell pepper
1/3 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 medium zucchini, halved lengthwise and sliced
2 medium-sized yellow squash, halved lengthwise and sliced
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
1/3 cup chopped fresh basil
12 ounces uncooked penne (tube-shaped pasta)
3 ounces crumbled goat cheese (about 3/4 cup)


1. Place first 10 ingredients in a 5-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until eggplant is tender. Stir in basil.

2. Cook pasta according to package directions, omitting salt and fat. Serve ratatouille over pasta, and sprinkle with cheese.

Storage Tip: Eggplants are best stored in a cool, dry place (50 degrees is ideal) for one to two days. For longer storage, place whole, unwashed eggplants in a plastic bag in the vegetable drawer of your fridge.

Created date

October 2012

Nutritional Information

Calories 336
Caloriesfromfat 0.0 %
Fat 5.6 g
Satfat 3.2 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 13.2 g
Carbohydrate 55.3 g
Fiber 4.9 g
Cholesterol 11 mg
Iron 2.1 mg
Sodium 433 mg
Calcium 91 mg