Ratatouille Pasta Bake – Gluten Free
Ratatouille pasta bake anyone? French comfort food that is packed with vegetables. Gotta love their style. Traditional ratatouille is made with zucchini, eggplants, onion, bell pepper, herbs de Provence and garlic. The go2kitchens version is a gluten free pasta bake. I used a pasta made with red lentils, sweet potatoes, carrots and beets. Lots of nutrition even the pasta! Enjoy!
Ratatouille is a type of French Provencial stew traditionally made with eggplant, zucchini, red or green pepper, garlic and onion. We are going to mix it up a bit and add some beet pasta and bake it all to perfection!
- 1 small eggplant, cut into 1 inch cubes
- 2/3 cups vegetable stock
- 1 small red bell pepper, seeded and sliced into strips
- 3 clove garlic, minced
- 1 onion, finely chopped
- 2 zuchinni, thickly sliced
- 1 jar crushed tomatoes
- 1 tbsp herbs de provence
- 8 oz Beet/Sweet Potato Pasta, or any gluten free pasta you prefer
- salt and pepper
- 2 tsp sesame seeds
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Wash and cut all vegetables. Add eggplant to a bowl and toss with 2-3 pinches of sea salt.
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Preheat oven to 425°
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In a large stock pot add veggie stock, bell pepper, onion, and garlic. Bring to a boil, cover and cook for 5 minutes.
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Remove lid and boil until stock is mostly evaporated, careful not to burn.
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Add tomatoes and herbs de Provence. Cook for another 3 - 4 minutes. Season with salt and pepper.
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Meanwhile, cook pasta according to the instructions on the box. Add an extra cup of water. When pasta is 3 minutes from being done add eggplant and zucchini. Cook last 3 minutes and drain.
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Add tomato vegetable sauce to pasta and mix gently.
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Add entire mixture to oven proof baking dish and cook for 8 minutes. Serve hot and topped with sesame seeds.
