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Serve with any pasta you have on hand. We used penne, but just about any other pasta will do.

Oxmoor House SEPTEMBER 2012

  • Yield: 6 servings (serving size: 1 cup ratatouille, 1 cup pasta, and 2 tablespoons cheese)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 0.0%
  • Fat: 5.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.2g
  • Carbohydrate: 55.3g
  • Fiber: 4.9g
  • Cholesterol: 11mg
  • Iron: 2.1mg
  • Sodium: 433mg
  • Calcium: 91mg

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Ratatouille Recipe