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Ratatouille Campanella

Nicole Kearsley
Simple vegetables, sauteed and tossed with pasta makes their flavors shine. Topped with refreshing lemon zest is a reminder that summer is coming.
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Italian, Vegan
Servings 2


  • 1 Eggplant
  • 2 Zucchini
  • 2 Cloves Garlic
  • 1 Shallot
  • 8 ounces Grape Tomatoes
  • Fresh Parsley
  • 1 Lemon
  • 4 ounces Roasted Red Peppers
  • 8 ounces Pasta
  • Olive Oil
  • Vegan Parmesan Cheese optional


  • Preheat oven to 425°F. Cook pasta according to package directions, reserving 1/2 cup pasta water. Trim and quarter the eggplant lengthwise, then cut into ½ inch thick wedges. Lay on a towel-lined baking sheet and sprinkle with ½ tsp salt. Trim and cut the zucchini into half-moons. Peel and mince the garlic. Peel and thinly slice the shallot. Halve the tomatoes.
  • Remove the towel from under the eggplant. Toss the eggplant in 2 tsp olive oil and a pinch of salt and pepper. Roast, tossing halfway, until browned and tender, about 20 minutes.
  • While pasta is cooking, place a large skillet over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced shallot and a pinch of salt and pepper and cook until softened, about 3 to 5 minutes. Add the chopped zucchini and minced garlic and cook until the zucchini is bright green and the garlic is aromatic about 2 minutes.
  • Add the tomatoes to the skillet. Reduce heat to medium-low and cook until the tomatoes release their juices and soften slightly about 4 to 6 minutes. Finely chop the parsley. Zest the lemon. Slice the roasted red peppers.
  • Reserve 1/2 cup water from pasta and add to ratatouille. Drain pasta and drizzle with 1 tsp olive oil to prevent sticking.
  • Add the eggplant, roasted red peppers, and cooked pasta to the ratatouille and gently toss to combine. Salt and pepper to taste. Serve pasta with a drizzle of olive oil and sprinkle with chopped parsley, lemon zest and parmesan(optional).


FOR AMAZING TEXTURE: The key to perfect ratatouille is having evenly sliced vegetables for amazing texture.
*DOUBLE THE SIZE: Feel free to double the the ingredients for bigger crowd
**CAMPANELLA: Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice.
***LEFTOVERS: After a day or two in the fridge, the flavors mature!
****SERVING: This recipe yields 18 grams of protein for each serving.