Ratatouille Pasta

Ratatouille Pasta

Enjoy our vegetarian recipe Ratatouille Pasta by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2967 kJ (709 kcal)
Protein22 g
Fat13 g
Carbohydrates91 g
Fiber22 g

Utensils:

cutting board, bowl, pot, chef's knife, cooking spoon, colander, Spoon

Recipe instructions:

1

Finely dice the eggplant, transfer to a colander, salt generously and let sit for approx. 10 minutes.

  • ½ Eggplant (~ 5.6 oz)
    ½ Eggplant (~ 5.6 oz)
  • Salt
    Salt
2

Finely dice the onion and zucchini. Finely chop the garlic and put everything into a bowl.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • ½ Zucchini (~ 3.9 oz)
    ½ Zucchini (~ 3.9 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
3

Finely dice the pepper and put in a second bowl.

  • ½ Bell pepper, yellow (~ 2.5 oz)
    ½ Bell pepper, yellow (~ 2.5 oz)
4

Heat the olive oil in a pot over medium heat. Fry the onion, zucchini, and garlic until the onions turn translucent.

  • 2 tsp Olive oil
    2 tsp Olive oil
5

Add the pepper, eggplant, rosemary, and honey. Fry them for approx. 5 minutes. Stir occasionally.

  • 1 tsp Rosemary leaves, dried
    1 tsp Rosemary leaves, dried
  • 1 ⁠½ tsp Honey
    1 ⁠½ tsp Honey
6

Coarsely chop the tomatoes and add to the pot alongside the tomato paste.

  • 2 Tomatoes (~ 8.5 oz)
    2 Tomatoes (~ 8.5 oz)
  • 1 tsp Tomato paste
    1 tsp Tomato paste
7

Season with salt and pepper. Stir in the white wine and let simmer for approx. 15-20 minutes.

  • Salt
    Salt
  • Black pepper
    Black pepper
  • ½ cup White wine
    ½ cup White wine
8

Prepare the pasta according to the package instructions.

  • 3.5 oz Farfalle, whole grain
    3.5 oz Farfalle, whole grain
9

Serve the ratatouille with farfalle.

    10

    Enjoy your meal!