Tomato & Eggplant Ratatouille Pasta
with Zucchini, Bell Pepper & Parmesan
- Wheat
- Milk
Twisty cavatappi pasta is tossed with a colorful medley of eggplant, grape tomatoes, bell pepper, zucchini, and onion, and infused with the classic flavors of Provence—garlic and herbes de Provence. Cream cheese and butter create a silky sauce, finished with Parmesan for a comforting, veggie-packed pasta.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
1 unit
Onion
1 unit
Zucchini
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
½ tablespoon
Herbes de Provence
1 unit
Eggplant
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Dice eggplant into 1-inch pieces; transfer to a plate and season with salt. Trim and dice zucchini into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Peel and mince or grate garlic.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.
While pasta cooks, thoroughly pat eggplant dry with paper towels.
Heat a large drizzle of olive oil in a second large pot over medium-high heat. Add eggplant; season with salt and pepper. Cook, stirring occasionally, until browned and softened, 5-7 minutes. TIP: If pot seems dry or eggplant starts to burn, add another drizzle of olive oil.
Transfer eggplant to a plate. (Reserve 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 (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until veggies have softened, 6-8 minutes.
Add grape tomatoes, 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 and cook, stirring constantly, until fragrant and brick red in color, 30-60 seconds.
To pot with veggies, add cooked eggplant, cream cheese, 1 cup reserved pasta cooking water, and 1 TBSP butter (2 cups reserved pasta cooking water and 2 TBSP butter for 4 servings); season with salt and pepper. Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy, 1-2 minutes.
Stir in drained cavatappi and half the Parmesan. (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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it flavorful, while others thought it bland; consider adding extra herbs, spices, or garlic for more depth 🌿.
- Ease of prep: Many noted it was time-consuming to cook properly, with some finding the recipe too large for a standard home kitchen.
- Suggestions: Try blending half the veggies for a thicker sauce, or deglaze the pan with white wine for extra flavor.
- Texture: Consider cooking eggplant longer or in smaller pieces for better texture; some found it rubbery or chewy.
- Portions: The recipe makes large servings; using 3/4 of the pasta or making 6 servings instead of 4 worked well for some.
Reviews from our home cooks
This is not a good recipe. If I had to do it over, I would have peeled the eggplant, sauteed it as slices rather than chunks (the skin was way too chewy even with the interior about the right doneness - think shoe leather). It would have worked better if the tomato taste was more pronounced, perhaps adding crushed tomatoes to provide more tomato flavor. The seasoning was overwhelmed by the sheer volume of the dish (we ended up trashing about a third of the meal). The zucchini would have been better as half moons and also sauteed separately to ensure being fully done. I don't think the green pepper contributed positively. We really were looking forward to doing this recipe, but both found the result to be mediocre at best. We suggest you revisit this one to see what is needed to fix it.
I loved how many veggies there were in this. It was a very hearty meal. I did have to add a lot of seasonings, I think a broth packet might have helped
Great recipe but I would say you need a good hour to cook everything properly.
This was really good. I definitely think I cooked it wrong, but it still tasted really good. I also added way too much salt. I can be a little heavy handed and it says to add salt probably one too many times.
Outstanding. This was fun to make, directions were easy and straight forward, and we could see ourselves ordering it again.
Very good. We deglazed the pan with a little white wine and it turned out great. Would definitely eat again.
Very good but I would cut the tomatoes in half next time
Delicious but the eggplant I received was too small for 2 servings
The spices were too grainy. Some were like little sticks of wood and have an unpleasant texture even when cooked
My tip is use 3/4 of the pasta.. Using all is too much pasta for the rest of the meal combined. I'm doing that on all of the pasta dishes.
