Eggplant and Zucchini Ratatouille

Eggplant and Zucchini Ratatouille


6 people made this

This ratatouille features eggplant, zucchini, capsicum and tomatoes slowly cooked with rosemary and thyme. It can be eaten as a meal with bread or as a side dish.


Serves: 4 

  • 150g onions, finely diced
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 300g eggplant, diced
  • 300g zucchini, sliced
  • 300g tomatoes, diced
  • 2 garlic cloves, finely diced
  • 3 to 6 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 pinch sea salt, to taste
  • 1 sprig rosemary, finely diced
  • 1 sprig thyme, finely diced
  • 1 pinch freshly ground black pepper, to taste

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Heat olive oil in a deep saucepan and fry the onions until translucent. Remove from saucepan and set aside.
  2. Briefly fry the vegetables (except tomatoes) one after another in olive oil over medium heat in the same saucepan until slightly brown. Remove from the saucepan and drain in a sieve.
  3. Place all fried vegetables back into the saucepan along with the tomatoes, tomato paste, garlic, rosemary, thyme, salt and pepper.
  4. Simmer with lid not fully closed on a low heat for 20-25 minutes. Taste then season again to taste with salt, pepper or spices as required.

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- 12 Mar 2012

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