Ratatouille Penne

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic
  • 1 large eggplant chopped
  • 2 large red bell peppers seeded and chopped
  • 1 large zucchini chopped
  • 1 15-oz. can crushed tomatoes
  • 1/4 teaspoon red pepper flakes or to taste
  • 1 cup black olives pitted, halved
  • sea salt and freshly ground black pepper to taste
  • 1 pound penne pasta cooked according to package directions
  • 3/4 cup Parmigiano-Reggiano cheese


  • In a large saucepan, heat olive oil over medium heat and saute onion and garlic for 5 minutes, add eggplant, peppers, zucchini, tomatoes, red pepper flakes, olives and sea salt and freshly ground pepper to taste and simmer for 20 minutes until vegetables are fork tender.
  • Add cooked pasta to pot and stir to combine.
  • Serve with parmigiano-reggiano cheese.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure crushed tomatoes and penne are gluten free.
NUTRITION: 387 Calories; 6g Fat; 12g Protein; 72g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 299mg Sodium. Exchanges: 3 1/2 Grain (Starch); 2 1/2 Vegetable; 0 Fruit; 1 Fat.
Tried this recipe?Let us know how it was!