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By May 25, 2016May 9th, 2023Recipes

There’s no better way to get your serve of vegetables than with a gorgeous ratatoille. So simple, but bursting with natural flavours of Mediterranean vegetables!


ratatouille vegetables


  • 1 Large or 2 small eggplants diced
  • 8 Cloves of garlic fried in olive oil til golden
  • ½ White onion (diced)
  • ½ Spanish onion (diced)
  • 1 Medium zucchini (diced)
  • 1 Large tomato (diced)
  • 300ml of chopped, peeled Italian tomatoes or prepared bottle of pasta sauce
  • 10 Basil leaves
  • Salt & Pepper


  1. In a heavy based pot add oil, eggplant, onions, zucchini, 4 cloves of garlic, fresh chopped tomatoes and basil. Cook for 30 minutes over low heat until vegetables soften.
  2. Add tomato pasta sauce and cook for 1 hour until evenly come together in a sauce.


  • Serve with grilled lamb, fish or chicken.
  • Use as a pasta sauce or in lasagne.

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