Summer Ratatouille Recipe

Cook Time: 30 minutes

Difficulty: Medium
Serves: 4 people


1 red capsicum, chopped
1 yellow capsicum, chopped
1 sliced zucchini
1 eggplant, chopped
4 tomatoes
1 onion, chopped
1 tbsp tomato puree
2 cloves crushed garlic
3-4 fresh basil leaves
3 tbsp olive oil
Salt and pepper to season


  1. Using your knife, cross the base of each tomato and place them into a bowl of boiling water for 20 seconds.
  2. Remove and peel the skin from the tomatoes. Chop the tomatoes into medium squares.
  3. Heat the oil in a pan and cook the onions for 2-3 minutes. Add the capsicums and zucchini and cook for another 5 minutes. Put the mixture into a bowl and set aside.
  4. Add the eggplant to the pan and cook on a medium heat for 5-6 minutes. Re-add the onion, zucchini and capsicum mix to the pan and stir them all together.
  5. Add the tomato puree and stir in the thyme. Cook for 15-20 minutes on a low heat, stirring occasionally. Add the garlic and basil to the mix and continue to stir.
  6. Season with salt and pepper and serve warm with your main dish or eat on its own with hot bread.