Total Time
Prep 15 mins
Cook 35 mins

This is a meatless main dish that is from Light and Tasty mag. It's a very yummy Italian dinner and healthy too!

Ingredients Nutrition


  1. In a colander with a plate underneath, mix chopped eggplant and zucchini with salt and allow to sit for 30 minutes; then rinse and drain well.
  2. Cook pasta according to directions and drain; meanwhile saute eggplant, zucchini, and onion in oil until tender.
  3. Add the tomatoes, tomato paste, oregano, garlic powder, basil, sugar, salt and pepper and bring to a boil; reduce heat and simmer for 3 minutes, stirring occasionally.
  4. Put cooked pasta in an 8x8 baking dish; top with veggie mixture and sprinkle with mozzarella cheese.
  5. Broil in oven until cheese is melted and lightly browned, about 2-4 minutes.


Most Helpful

Delicious and very easy! I didn't understand why we let the eggplant and zucchini sit and drain but it worked out great! This is the best ratatouille I've ever made - even my dh didn't complain about the eggplant when we had this -- it must have something to do with the draining process. I used fresh basil and oregano from the garden when I made this. Thanks for sharing this keeper which we will be having again soon!!!

ellie_ June 01, 2007

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