Step 1

Saute eggplant: in a large pot, cook diced eggplant in 1-2 teaspoons of oil with a generous pinch of salt (about 5-7 minutes). After cooking the eggplant, transfer it to another bowl.

Step 2

Saute zucchini: in the same pot, add the cubed zucchini with an additional 1-2 teaspoons of oil with a pinch of salt. Cook for 5 minutes. Then remove zucchini and add to the same bowl of cooked eggplant.

Step 3

Cook onions & tomatoes: Then in the same pot, add 1 teaspoon of oil and saute onions and garlic with a pinch of salt until soft (about 3-5 minutes). Add diced tomatoes in with onions and garlic and simmer for 10-15 minutes uncovered, stirring often.

Step 4

Simmer: after tomatoes have begun to cook down, add cooked zucchini and eggplant to the pot with tomatoes. Add a pinch of salt and 1/2 teaspoon of garlic powder. Let the stew simmer for 20-30 minutes or until the tomatoes have thickened the stew.

Step 5

Cook pasta noodles: While the stew is simmering, bring a pot of well-salted water to a boil. Then cook pasta according to package.

Step 6

Season: when ratatouille is finished, stir in chopped basil and season with salt & pepper to taste before serving over pasta noodles.