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!
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.
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.
- 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
Preheat oven to 425° F.
Dice eggplant, zucchini, onion and tomato into 1-inch size cubes.
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.
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.
Bring a medium pot of water to a boil. Add a pinch of salt. Cook pasta for 8-9 minutes.
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.
Pour in the tomato sauce, salt, pepper, Italian seasoning and thyme. Stir in the roasted vegetables and let cook for 5 minutes.
Toss in the cooked pasta and stir to coat. Cook for another 5 minutes to let flavors meld, then serve!