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Pasta with ratatouille served on a plate

Vegan Mediterranean Vegetable Pasta

5 from 1 vote
Uncomplicated vegan Mediterranean vegetable pasta dish served with a flavorful ratatouille sauce made from eggplants, zucchini and fresh tomatoes.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Author: Eloïse Jennes


  • 1 onion
  • 1 shallot
  • 2 clovesof garlic
  • 1 eggplant
  • 2 zucchini
  • 4 tomatoes
  • 2-3 teaspoons herbes de Provence or orgenao
  • 1 pinch of salt
  • 2 servings of gluten-free spaghetti
  • 4 teaspoons green olive tapenade optional but recommended


  • Mince the onion and the shallot in a food chopper or with a knife.
  • Wash the veggies. Cut the eggplant and zucchini lengthwise in quarters, then into bite-sized pieces. Roughly chop the tomatoes.
  • Heat a large lidded pan or skillet with olive oil. When hot, add the chopped onion and shallot. Sauté until transulcent over medium-high heat (about 3 minutes).
  • Add the eggplant and zucchini to the pan and sauté until lightly colored (about 5 minutes).
  • Add the tomatoes. Cover with a lid and simmer over medium heat for 10 minutes. Then, remove the lid half and season with a pinch of salt and herbes de Provence. Simmer without lid for another 10 minutes.
  • In the meantime, bring water to a boil. Cook the pasta according to the instructions on the package. Drain them when cooked.
  • Swirl the drained pasta into the finished ratatouille.


Calories: 175kcal | Carbohydrates: 39g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Fiber: 14g | Sugar: 23g
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