Eggplant Ratatouille Pasta
As a clinical nutritionist, I prioritise recipes that are both delicious and nutritionally balanced.
This Eggplant Ratatouille Pasta is a vibrant, hearty dish packed with a variety of colorful vegetables. Eggplant, zucchini, capsicum, carrot, and celery provide a wealth of vitamins, minerals, and antioxidants, supporting overall health and well-being. Lentil pasta adds an extra boost of protein and fiber, making this meal both satisfying and nutritious. The addition of lemon juice and zest offers a fresh, tangy flavor while providing vitamin C. This dish is vegan and dairy-free, suitable for a range of dietary preferences, and perfect for a wholesome, balanced meal.
Ingredients
Serves: 4
For the Ratatouille:
1 large eggplant, diced
2 zucchini, diced
1 red capsicum, diced
1 carrot, diced
2 celery stalks, diced
1 shallot, finely chopped
3 cloves garlic, minced
400ml passata
1 bunch rainbow chard or silverbeet, chopped
1 lemon, juice and zest
2 tsp raw sugar
60ml extra-virgin olive oil
Salt and pepper to taste
For the Pasta:
1 box (340 g) lentil pasta or pasta of choice
For the Garnish:
Fresh parsley, chopped
Extra-virgin olive oil
Prepare the Vegetables: Heat the olive oil in a large pan over medium heat. Add the diced eggplant, zucchini, capsicum, carrot, and celery. Sauté for about 10 minutes, or until the vegetables begin to soften.
Cook the Aromatics: Add the chopped shallot and minced garlic to the pan. Cook for an additional 3-4 minutes, stirring frequently until the shallot becomes translucent and the garlic is fragrant.
Add the Passata: Pour in the passata and stir to combine. Reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Incorporate the Greens: Add the chopped rainbow chard or silverbeet to the pan. Stir in the lemon juice, zest, and raw sugar. Season with salt and pepper to taste. Continue to simmer for another 5-7 minutes, until the greens are wilted and tender.
Cook the Pasta: While the ratatouille is simmering, cook the lentil pasta according to the package instructions. Drain and set aside.
Combine and Serve: Toss the cooked pasta with the ratatouille sauce until well combined. Serve the Eggplant Ratatouille Pasta in bowls, garnished with fresh chopped parsley and drizzle with olive oil.
Enjoy this nutrient-rich, flavourful dish that not only supports your health but also delights your taste buds!