Roasted Ratatouille Ragu

Roasted Ratatouille Ragu

Whew… what a tongue twister!

But don’t let that put you off, this Roasted Ratatouille Ragu is the perfect mash-up of the classic comfort food dishes of France and Italy. It’ll warm you up and fill your belly with late summer veggie goodness!

Plus, it’s vegan and gluten-free!

Ratatouille Pasta

As with many mash-ups, we have to take some liberties with the vocabulary. The terms “ratatouille” and “ragu” are both used rather loosely here.

*A traditional Italian ragu is a meat-based stew from Bologna.

*A traditional French ratatouille is actually a peasant stew from Nice that has found quite a fancy rebirth, especially since the seriously adorable Disney movie about a mouse who could cook named Ratatouille (le duh).

But here’s the deal: we’re skipping the meat and replacing it with hearty late summer veggies. And we’re skipping the whole “stew” situation and opting for a quick roast instead.

I promise, it’s worth every bit of the irreverence.

Ratatouille Pasta

We’ll quickly roast the veggies while we’re cooking the pasta and building the tomato sauce base. With a mash-up of the Italian herbs and some French flavors, the veggies and tomato sauce will sing!

This Roasted Ratatouille Ragu is super easy and seriously delicious.

Ratatouille Pasta

Roasted Ratatouille Ragu
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 4
  • 2 cups gluten-free pasta
  • 1 jar of your favorite tomato sauce
  • 1 medium tomato
  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium onion
  • 3 tablespoon olive oil
  • 2 cloves garlic
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  1. Preheat oven to 425° F.

  2. Dice eggplant, zucchini, onion and tomato into 1-inch size cubes.

  3. Place in a colander in the sink and add the eggplant. Sprinkle with 2 teaspoon kosher salt and let sit for 15-20 minutes. This encourages the eggplant to sweat—pulling out some of the bitterness. After, rinse the eggplant and let it dry thoroughly.

  4. Put dried eggplant, tomato, zucchini and onion on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in oven for 30 minutes.

  5. Bring a medium pot of water to a boil. Add a pinch of salt. Cook pasta for 8-9 minutes.

  6. Heat a large saute pan over medium heat, add the remaining two tablespoon of olive oil. Once hot, add in the crushed garlic cloves and crushed red pepper flakes. Let cook for 2 minutes until garlic starts to brown.

  7. Pour in the tomato sauce, salt, pepper, Italian seasoning and thyme. Stir in the roasted vegetables and let cook for 5 minutes.

  8. Toss in the cooked pasta and stir to coat. Cook for another 5 minutes to let flavors meld, then serve!

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