Ratatouille Spaghetti
Ingredients
- 2 tbsp extra virgin olive oil ⓘ
- 1 None onion, sliced ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 lb tomatoes, chopped ⓘ
- 1 None large eggplant, chopped ⓘ
- 1 None large green pepper, chopped ⓘ
- 2 None small zucchinis, thickly sliced ⓘ
- 1/2 cup dry white wine ⓘ
- 1/2 tbsp tomato puree ⓘ
- 12 oz spaghetti ⓘ
- 1 tsp dried oregano
- 1 tsp dried basil ⓘ
- 3 oz pitted Kalamata olives ⓘ
Instructions
- For the sauce, heat oil in a large saucepan on medium. Cook onion and garlic 5 mins, until soft. Add tomato, eggplant, green pepper, zucchini, wine and tomato puree, and bring to a simmer. Cook 15 mins, until vegetables are just tender.
- Meanwhile, cook spaghetti in boiling water according to package directions. Drain. Add to sauce, along with oregano, basil and olives. Season to taste and toss to combine. Garnish with parsley and serve.
Nutrition & Diet Analysis (per serving)
535
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).