Easy Ratatouille

Easy Ratatouille

This recipe was so quick and easy to make! Perfect for those cooler nights too!

Serves 2-3. 


  • 2 x 400g tins of crushed tomatoes (with basil added if you like)

  • 3 tablespoons olive oil

  • 1 eggplant, diced

  • 1 large brown onion, diced

  • 1 red capsicum, diced

  • 2 zucchinis, diced

  • 2 tsp of crushed garlic

  • Fresh basil leaves to serve

  • Bread, toasted, to serve

  • Salt and pepper to season


  1. Preheat oven to 200 degrees and line a tray with baking paper.
  2. Add eggplant to the tray and drizzle with 1 tbs of olive oil. Shake the tray to coat eggplant in oil. Bake eggplant in the oven until the eggplant is tender.
  3. Add the diced capsicum and zucchini to the tray with another tbs of olive oil and a pinch of salt. Shake the tray to coat the veggies and place back in the oven. Cook until golden and soft.
  4. Meanwhile, add the remaining oil to a saucepan. Add the onion and garlic and cook until soft.
  5. Stir through the crushed tomatoes and bring to the boil. Add in salt and pepper to season.
  6. Add the eggplant, capsicum and zucchini to the saucepan and continue to cook for another few minutes.
  7. Stir through the basil leaves.
  8. Serve with toasted sourdough and fresh basil on top. Enjoy :)