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Ratatouille is nutritious and very versatile. It can be served hot, cold or at room temperature, as a side dish or as a light meal with wholegrain bread and salad.


250 g (9 oz) eggplant (aubergine)
2 tbsp olive oil
250 g (9 oz) zucchini (courgettes), thickly sliced
2 onions, cut into wedges
1 red capsicum (pepper), cut into bite–sized cubes
1 green capsicum (pepper), cut into bite–sized cubes
2 garlic cloves, crushed
500 g (1 lb 2 oz) ripe tomatoes, chopped
1 tbsp chopped parsley
4 wholegrain bread rolls, to serve 



  1. Thickly slice the eggplant, then spread it in a colander and sprinkle liberally with salt. Leave for 15 minutes, then rinse, pat dry with paper towels and cut into cubes.
  2. Heat 1½ tablespoons of the oil in a large frying pan. Add the eggplant and zucchini in batches and cook for a few minutes, or until lightly browned. Drain well on paper towels.
  3. Add the remaining oil to the pan and cook the onion over low heat for 3 minutes, or until golden. Add the red and green capsicums and cook for 5 minutes, or until tender but not browned. Add the garlic and tomatoes and cook, stirring, for 5 minutes.
  4. Stir in the eggplant and zucchini. Simmer for 15–20 minutes to reduce and thicken the sauce. Stir in the parsley, then season to taste with salt and freshly ground black pepper. Serve with the wholegrain bread rolls.




Ratatouille is also delicious served as an accompaniment to rice or legumes, or with a chicken casserole and rice.


Nutrition Per Serve:


Energy 1545 kJ (369 Cal);
Fat 12.9 g;
Saturated fat 1.7 g;
Protein 11.5 g;
Carbohydrate 46.7 g;
Fibre 9.9 g;
Cholesterol <1 mg 



Main ingredient:
Eggplant, Zucchini
Dinner, Lunch

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