This vegan fusion of the traditional Spanish toasted noodles dish and French ratatouille, a medley of stewed eggplant, squash, and tomato, will transport you to Europe in a flash. Few recipes of ratatouille cook the veggies long enough, but this recipe leaves nothing lacking. The vegetables will simply melt in your mouth.

Ratatouille Fideo Fusion [Vegan]






  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • ½ teaspoon red chili flakes
  • 1 red bell pepper, cut into 1-inch dice
  • 6 garlic cloves, minced
  • 1 small zucchini, cut into 1-inch dice
  • 1 yellow squash, cut into 1-inch dice
  • 1 small eggplant, cut into 1-inch dice
  • 2 ripe roma tomatoes, chopped
  • ¼ cup tomato paste
  • Sea salt and freshly ground black pepper
  • 4 ½ cups vegetable broth, divided
  • 8 ounces angel hair pasta
  • ¼ cup minced parsley


  1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and chili flakes. Stir and cook until the onion is softened, about 4 minutes. Stir in the bell pepper and garlic. Continue to cook, stirring, until the onion is golden brown, about 4 more minutes.
  2. Stir in the squash and eggplant. Continue to cook, stirring, until the squash is beginning to brown, about 4 minutes. Stir in the tomatoes and tomato paste. Cook until the paste is browning, about 2 minutes. Season well with salt and black pepper.
  3. Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
  4. Preheat the oven to 400 degrees F.
  5. Toss the remaining 1 tablespoon of oil with the dry pasta and transfer the pasta to a 9x13-inch baking dish. Bake the pasta until golden, about 5 to 6 minutes, stirring once halfway through.
  6. After the vegetables are done simmering, transfer them, along with the remaining broth to the baking dish. Add the remaining 3 ½ cups vegetable broth. Do not stir. Bake the casserole until the pasta is tender, about 30 minutes. Taste and adjust seasoning. Stir in the parsley and serve.

    Discover more recipes with these ingredients

  • Eggplant