One-Pot Ratatouille Pasta

By Vivian Chan-Tam · cooking.nytimes.com

25 min4 to 6 servings

Eggplant, zucchini, peppers and tomatoes cooked with pasta in one pot, finished with basil and Parmesan.

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60 ml extra-virgin olive oil, plus more for drizzling	Fry tomato paste in oil, 3–5 min until caramelized	Stir in Italian seasoning	Add eggplant, onion, tomatoes, garlic & salt; toss to coat	Add water & pasta; boil, cover & cook 4–6 min	Uncover, stir; add zucchini, pepper, remaining tomatoes & black pepper	Cover, cook medium-low 2–3 min until pasta al dente	Turn off heat; taste & season; serve with basil, oil & Parmesan
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
1 medium onion, coarsely chopped
1½ medium plum tomatoes, cut into 1-inch pieces (first batch)
3 cloves garlic, finely chopped
1 teaspoon salt (for vegetables & pasta water)
450 g short pasta, such as rotini
2 medium zucchini, cut into 1-inch pieces
1 medium orange bell pepper, cored and cut into 1-inch pieces
Black pepper
2 basil sprigs, plus torn basil leaves for serving
1½ medium plum tomatoes, cut into 1-inch pieces (remaining batch)
Freshly grated Parmesan (optional)

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