Tomato & Eggplant Ratatouille Pasta

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• cavatappi pasta
  12 oz
• cream cheese
  4 tbsp
• eggplant
  2 unit
• garlic
  4 clove
• grape tomatoes
  8 oz
• green bell pepper
  2 unit
• herbes de Provence
  1 tbsp
• olive oil
  2 tbsp
• onion
  2 unit
• parmesan cheese
  6 tbsp
• salt
• tomato paste
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• strainer

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Dice eggplant into 1-inch pieces; transfer to a plate and season with salt . Trim and dice zucchini into 1/2-inch pieces. Core, deseed, and dice green bell pepper into 1/2-inch pieces. Halve, peel, and dice onion into 1/4-inch pieces. Peel and mince or grate garlic .

   eggplant: 2 unit, salt, zucchini: 2 unit, green bell pepper: 2 unit, onion: 2 unit, garlic: 4 clove
2. 

   2

   Once water is boiling, add cavatappi pasta to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cups pasta cooking water (3 cups for 4 servings), then drain using a strainer .

   cavatappi pasta: 12 oz
3. 

   3

   While pasta cooks, thoroughly pat eggplant dry with paper towels. Heat a large drizzle of olive oil in a second large pot over medium-high heat. Add eggplant; season with black pepper and salt. Cook, stirring occasionally, until browned and softened, 5-7 minutes. Tip: if pot seems dry or if eggplant starts to burn, add another drizzle of olive oil. Transfer eggplant to a plate; reserve the pot.

   olive oil: 2 tbsp, black pepper
4. 

   4

   Heat a large drizzle of olive oil in pot used for eggplant over medium-high heat. Add zucchini, bell pepper, and onion; season with half the herbes de Provence (all for 4), salt, and pepper. Cook, stirring occasionally, until veggies have softened, 6-8 minutes. Add grape tomatoes , garlic, and another large drizzle of olive oil. Cook, stirring, until tomatoes are just beginning to burst, 4-6 minutes. Reduce heat to medium low; add tomato paste and cook, stirring constantly, until fragrant and brick red in color, 30-60 seconds.

   herbes de Provence: 1 tbsp, grape tomatoes: 8 oz, tomato paste: 2 unit
5. 

   5

   To pot with veggies, add cooked eggplant, cream cheese , 1 cup reserved pasta cooking water, and butter ; season with salt and pepper (2 cups reserved pasta water and 2 tbsp butter for 4 servings). Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy, 1-2 minutes. Stir in drained cavatappi pasta and half the parmesan cheese . Tip: if pasta seems dry, add additional splashes of reserved pasta cooking water until desired consistency is reached. Taste and season with salt and pepper.

   cream cheese: 4 tbsp, butter: 2 tbsp, parmesan cheese: 6 tbsp
6. 

   6

   Divide pasta between shallow bowls; top with remaining Parmesan and serve.