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Home > Recipes > Ratatouille

Ratatouille

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Ratatouille served in a white bowl sitting on a timber board with a striped napkin and small bowl of rice to the right.
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Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 6
Vegetarian
,
Gluten free
,
Nut free
Ratatouille served in a white bowl sitting on a timber board with a striped napkin and small bowl of rice to the right.
  • 4 serves of vegetables per 
  • serving
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Ingredients

1 tbsp olive oil 
1 large red onion, finely chopped 
3 garlic cloves, finely chopped 
1 medium eggplant, cut into 2cm pieces 
2 medium zucchini, cut into 2cm pieces 
2 medium red capsicums, cut into 2cm pieces 
1 400g can diced tomatoes 
1 400g can salt-reduced cannellini beans, rinsed and drained 
2 tbsp tomato paste 
2 tsp balsamic vinegar 
1 tsp Tuscan seasoning 
½ cup fresh basil leaves  
½ cup grated Parmesan cheese (optional)  

Savvy swaps

You can swap:

Tuscan seasoning
Dried oregano
Tuscan seasoning
Italian herbs
Red onion
Brown or white onion

Tips

  • With vegetables and cannellini beans, this recipe is an excellent source of fibre. 
  • Eggplant provides Vitamin E. Vitamin E is important for children’s growth and development. 
  • Red capsicum and zucchini provide Vitamin C. Vitamin C helps you absorb iron from the cannellini beans

  • Store ratatouille in the fridge for up to 3 days.  Reheat until piping hot to serve. 
  • Store ratatouille in freezer for up to 3 months.  Thaw in fridge and reheat until piping hot to serve. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste. 

  • Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one.  
  • Jarred garlic can be used to save time and money. 
  • Legumes, like cannellini beans, are a low cost and easy to prepare source of protein and other nutrients. 

Method

Step 1
Heat the oil in a large saucepan over medium-high heat.  Cook the onion, garlic, eggplant, zucchini and capsicum for 10 minutes, stirring occasionally, until starting to soften.

Step 2
Add the tomatoes, beans, paste, vinegar, Tuscan seasoning and 2 cups water and bring to the boil.  Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes or until vegetables are tender and the sauce has thickened.

Step 3
Stir through two-thirds of the basil and season with pepper.  Divide among bowls and sprinkle with Parmesan (if using) and the remaining basil leaves to serve.

Serving suggestion: serve with crusty wholemeal bread, pasta or rice.  

Tips

  • With vegetables and cannellini beans, this recipe is an excellent source of fibre. 
  • Eggplant provides Vitamin E. Vitamin E is important for children’s growth and development. 
  • Red capsicum and zucchini provide Vitamin C. Vitamin C helps you absorb iron from the cannellini beans

  • Store ratatouille in the fridge for up to 3 days.  Reheat until piping hot to serve. 
  • Store ratatouille in freezer for up to 3 months.  Thaw in fridge and reheat until piping hot to serve. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to help reduce food waste. 

  • Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one.  
  • Jarred garlic can be used to save time and money. 
  • Legumes, like cannellini beans, are a low cost and easy to prepare source of protein and other nutrients. 

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