Tomato & Eggplant Ratatouille Pasta

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  2 tbsp
• cavatappi pasta
  8 oz
• cream cheese
  2 oz
• eggplant
  1 unit
• garlic
  3 cloves
• grape tomatoes
  1 c
• green bell pepper
  1 unit
• herbes de provence
  1 tsp
• olive oil
  2 tbsp
• onion
  1 unit
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• tomato paste
  2 tbsp
• water
  4 c
• zucchini
  1 unit

🍳 Cookware

• large pot
• large skillet

1. 

   1

   cavatappi pasta eggplant zucchini green bell pepper onion garlic grape tomatoes tomato paste herbes de provence cream cheese butter olive oil parmesan cheese salt black pepper water

   cavatappi pasta: 8 oz, eggplant: 1 unit, zucchini: 1 unit, green bell pepper: 1 unit, onion: 1 unit, garlic: 3 cloves, grape tomatoes: 1 c, tomato paste: 2 tbsp, herbes de provence: 1 tsp, cream cheese: 2 oz, butter: 2 tbsp, olive oil: 2 tbsp, parmesan cheese: ¼ cup, salt: 1 tsp, black pepper: ½ tsp, water: 4 c
2. 

   2

   Wash and dry all produce. Bring a large pot of salted water to a boil.
3. 

   3

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes .
4. 

   4

   While pasta cooks, thoroughly pat eggplant dry with paper towels.
5. 

   5

   Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add zucchini, green bell pepper, and onion; season with half the herbes de provence, salt, and black pepper. Cook, stirring occasionally, until veggies have softened ⏱️ 7 minutes .
6. 

   6

   To pan with veggies, add garlic, tomato paste, and grape tomatoes. Cook ⏱️ 1 minute . Add cooked eggplant, cream cheese, 1 cup reserved pasta cooking water, and 1 tbsp butter; season with salt and black pepper. Cook, stirring occasionally, until everything is incorporated and sauce is smooth and creamy ⏱️ 2 minutes .
7. 7

   Divide cavatappi pasta between shallow bowls; top with remaining herbes de provence, parmesan cheese, and serve.