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Ratatouille Pasta

By DrLaPuma 14 years agoNo Comments
Home  /  Recipes  /  Ratatouille Pasta
Ratatouille Pasta

The al dente spaghetti of this Ratatouille Pasta recipe hints at the age-reducing fiber inside, and the generous serving of garlic, plus the lycopene-packed tomatoes yield a RA factor of 7.8 days younger.

Preparation Time:  10 minutes
Cooking Time:  20 minutes
Servings  4
Serving Size:


12 ounces whole wheat spaghetti
1 dried ancho or pasilla chile pepper
3 cups diced (1/2 inch cubes) unpeeled eggplant (8 ounces)
2 teaspoons olive oil
1 medium red onion, coarsely chopped
1 yellow or red bell pepper, coarsely chopped
6 cloves garlic, sliced
2 cans (141/2 ounces each) stewed tomatoes, undrained, coarsely chopped
1 cup packed mesclun salad greens
1 tablespoon chopped fresh thyme or lemon thyme


Cook pasta according to package directions. Meanwhile, heat a large deep skillet over medium-high heat until hot. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When cool enough to handle, discard stem and set aside the seeds for a garnish. Chop the chile pepper. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add tomatoes and chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens. Remove from heat; stir in mesclun salad greens. Add salt to taste if desired. Drain pasta; transfer to four serving plates. Top with sauce. Garnish with reserved chili pepper seeds and thyme.


This pasta dish is loosely based on the traditional French side dish from the region of Provence. Dried pasilla chile provides a slightly sweet-hot flavor. Look for the chilies in Mexican grocery stores or in the ethnic section of your supermarket. Toasting the chile in a dry skillet before chopping brings out the aromatic flavor.


1/4 teaspoon dried hot chile pepper flakes or 1 teaspoon ancho chili powder may be substituted for the pasilla chili. Omit toasting step and add along with tomatoes. Arugula or mizuna may replace the mesclun salad greens.

Nutrition Facts:

Fat Calories: 36.00 g
Total Fat:  4.00 g
Sat. Fat:  0.50 g
Cholesterol:  0.00 mg
Total Carbohydrate:  37.60 g
Fiber:  5.60 g
Sugars:  8.60 g
Protein:  6.40 g


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