Express Ratatouille Medley

This classic Provencal vegetable stew is a super speedy option for weeknights. It can be served warm as a healthy, tasty side to any grilled meat or fish. Alternatively, in summer, it can be served cold with shaved parmesan or topped with a few nobs of goat cheese.

Ingredients (serves 4)

1 aubergine, diced

2 zucchinis, diced

1 capsicum, diced

1 brown onion, diced

2 garlic cloves, minced

10 basil leaves, chopped

2 tsp thyme leaves

1 tbsp olive oil

1 tin diced tomatoes

1 tin chickpeas

10g butter


1. Heat a splash of oil in a large casserole pan. Roast frozen aubergine, courgette, and capsicum until golden and soft.

2. Add the frozen garlic, basil, and thyme. Stir in the tinned tomatoes and chickpeas. Add a good pinch of sea salt and black pepper.

3. Cover the pan and simmer over low heat for 30 minutes.

 4. Stir in a nob of butter and serve with a piece of crust bread, quinoa, or creamy polenta.

Use leftover ratatouille to serve with baked eggs. With the back of a large spoon, make 2 indentations in ratatouille in each dish. Crack 1 large egg into each indentation, season, and bake until egg whites are set. 

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