Cuisine: Vegetarian

Prep time:

Cook time:

Serves: 4

Traditionally a late summer Provençal dish, the combination of Mediterranean vegetables works wonderfully with dried herbs and spices that benefit from a slow cook.


Serve with a medium poached egg for a 210 calorie meal.
Puree any leftover ratatouille and use as a sauce for pizza.

Nutritional Information Per 100g
Serving size: 4
Calories: 145

  • 1 tbsp olive oil
  • 1 red onion, quartered and sliced
  • 2 garlic cloves, crushed
  • 1 (250g) eggplant, cut into 5cm pieces
  • 1 (200g) zucchini, sliced into 1cm rounds
  • 1 (200g) red capsicum, de-seeded and sliced into 1cm strips
  • 1 tbsp Herbie’s Spices Greek Seasoning
  • 500g tomatoes, quartered and halved

  1. Heat oil in a large (cast iron if possible) saucepan. Sauté onion and garlic for 2-3 minutes until softened.
  2. Add eggplant, zucchini and capsicum and Greek seasoning and stir continually for 5 minutes, to coat completely and lightly brown.
  3. Add tomatoes with ½ cup of water, stir through and reduce heat to low and partially cover.
  4. Cook for 45 minutes, stirring occasionally, until vegetables are very soft. Season to taste and serve.