The Perfect Ratatouille
By Teresa Cutter
What's great about it
Ratatouille is a staple in my home, I vary the ingredients ever so slightly based on what's in season and what tastes good from my greengrocer. A must is always tomato and zucchini as they mingle perfectly when simmering. Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. The lycopene (phytonutrient) in tomatoes has been linked to lower rates of heart disease and stroke. Zucchini are a good source of B-group vitamins, which are essential for energy metabolism.
1 red onion, chopped
a good splash of olive oil
4 zucchini (small - medium) cut into rounds
2 red capsicum, roughly chopped
1 eggplant, medium sized, chopped
1.2 kg ripe tomatoes, roughly chopped
handful fresh chopped parsley or basil
sea salt and fresh ground pepper to taste
Gruyere Cheese - grated to serve (optional)
- Heat a few tablespoons of olive oil into a large frying pan over a low heat.
- Add the onion and sauté lightly until softened.
- Add zucchini, capsicum, eggplant and tomato and mix through.
- Add about 1/2 cup of water and cover, simmering over a lowish heat until the tomato starts to collapse and mingle into a delicious sauce.
- Simmer for about 45 - 50 minutes...this is normally enough time.
- Remove the lid from the pan and stir through gently.
- Season with salt and pepper.
- Add freshly chopped herbs or torn basil right at the very end.
- Serve in generous bowls topped with a little Gruyere and enjoy.
Notes and Inspiration
I love the fact that a simple meal of ratatouille can just be enjoyed on its own, spooned into bowls and topped with freshly chopped herbs and a little Gruyere.
You can also enjoy it cold, folded through quality tinned tuna and baby spinach leaves. Ideas are endless...Enjoy.
Instead of grated Gruyere - top with Brazil Nut Parmesan.
Add a few handfuls of shredded kale whilst simmering.
I often serve this for a Sunday brunch - Just crack in a few organic eggs 8 minutes before serving, cover and gently simmer until the eggs are just cooked, but still runny inside.
More healthy recipes from Teresa Cutter
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