Ratatouille is a southern French dish made from eggplant, zucchini, onions, capsicums, tomatoes, and garlic.

White bowl containing largely red prepared ratatouille with side of crusty bread

10 minutes preparation + 30 minutes cooking
24 serves of vegies in this recipe


  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 medium-large zucchini, diced
  • 1 medium eggplant, diced
  • 1 medium green capsicum, seeded and diced
  • 1 medium red capsicum, seeded and diced
  • 2 ripe tomatoes, chopped
  • 2 cloves garlic, chopped
  • 425g can crushed tomatoes
  • 2 tablespoons parsley, chopped


In a large saucepan saute onion in oil until soft. Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender. Top with parsley.
Serves 6.


4-6 baby eggplants may be used if larger eggplant is unavailable.

Serving suggestion

Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread.

Serve ratatouille as a filling for omelettes and jacket potatoes or as a dip.

The table below lists the nutritional values present in the recipe for Ratatouille.
Serves in this recipe:
Serve size: 286g
  Quantity per serving Quantity per 100g
Energy 395.29kj 138.35kj
Protein 3.57g 1.25g
Fat 3.64g 1.27g
- saturated 0.43g 0.15g
Carbohydrate 9.17g 3.21g
- sugars 8.64g 3.02g
Fibre 5.07g 1.77g
Sodium 57.70mg 20.17mg