Ratatouille-Topped Pasta with Feta
Tender eggplant, mushrooms and sweet bell pepper are slow simmered in juicy tomatoes for a delicious, savory dish. Paired with whole-grain penne, this stew makes a hearty meal.
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Ingredients
- 12 oz ripe plum tomatoes, sliced crosswise ¼ inch thick
- 6-oz eggplant, cut into 1-inch pieces
- 1 green bell pepper, cut in 1-inch pieces
- 4 oz mushrooms, quartered
- 1 cup chopped yellow onion
- 8 cloves garlic, peeled
- 1 1/2 tsp Worcestershire sauce
- 1/8 tsp red pepper flakes
- 12 pitted Kalamata olives, coarsely chopped
- 1/4 cup chopped fresh basil
- 1 tsp chopped fresh rosemary
- 1/8 tsp sea salt, or to taste
- 4 oz whole-grain penne pasta
- 1/2 cup crumbled feta cheese
Preparation
- Mist a 6-qt slow cooker with cooking spray. Add tomatoes, eggplant, bell pepper, mushrooms, onion, garlic, Worcestershire sauce and pepper flakes. Stir gently, cover and cook until onion softens, 3 hours on high or 6 hours on low.
- Turn off slow cooker; stir in olives, basil, rosemary and salt. Let sit, covered, for 15 minutes.
- Meanwhile, cook pasta according to package directions; drain. Divide pasta among plates and top with tomato-eggplant mixture, dividing evenly. Sprinkle feta over top.
Nutrition Information
- Serving Size 1 cup tomato-eggplant mixture and 1/2 cup pasta
- Calories 240
- Carbohydrate Content 37 g
- Cholesterol Content 5 mg
- Fat Content 7 g
- Fiber Content 7 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 514 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0.5 g