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"A recipe from a local Italian mini supermarket Napoli Mercato. Times and serving size are estimated. I have made a one serve version of this recipe which I thoroughly enjoyed though I only had a red capsicum to use and cut my veggies on the chunky bite size pieces."

Original is 7 servings


  • Serving Size: 1 (146.6 g)
  • Calories 104.8
  • Total Fat - 6.9 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 1.4 mg
  • Sodium - 67.5 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.9 g
  • Protein - 2.6 g
  • Calcium - 19.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Ratatouille is hearty dish that you can add in seasonal vegetable that you love the most.

Step 2

Peel and skin the tomatoes by scoring a cross in the base of each tomato and plunge into a bowl of boiling water for 30 seconds and then peel and chop.

Step 3

Heat the toil in a frying pan over medium heat and add the eggplant and cook for 5 to 6 minutes and transfer to a plate and set aside.

Step 4

Add the onions to the pan and cook for 2 to 3 minutes and then add the capsicum and cook for a further 5 minutes and then return the eggplant to the pan and stir in tomato puree and then add tomatoes, thyme and garlic and then reduce heat to low, cover and cook for 15 minutes and then stir in the basil and serve warm either on toast or with roast meat for fish.


No special items needed.

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