ServesServes 6
Preparation time Preparation time 10 min
Cooking timeCooking time 30 min


  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 medium-large zucchini, diced
  • 1 medium eggplant, diced
  • 1 medium green capsicum, seeded and diced
  • 1 medium red capsicum, seeded and diced
  • 2 ripe tomatoes, chopped
  • 2 cloves garlic, chopped
  • 425g can crushed tomatoes
  • 2 tablespoons parsley, chopped


  1. In a large saucepan saute onion in oil until soft
  2. Add zucchini, eggplant, capsicum, tomato and garlic
  3. Cover and cook gently for 10 minutes
  4. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender
  5. Top with parsley


Hint 4-6 baby eggplants may be used if larger eggplant is unavailable Serving Suggestion Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread

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