Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Served with crusty bread or as a side-dish. Can be served over pasta also. A very versatile recipe that can be used to accompany grilled meats or topped over baked potatoes.

Ingredients Nutrition

Directions

  1. Cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt.
  2. Turn cut side down and let drain for 1/2 hour.
  3. Wipe the eggplants and then cut into cubes.
  4. Heat the oil and cook the onion and garlic until soft.
  5. Add the eggplant and cook for another 2 minutes.
  6. Add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste.
  7. Cover and simmer gently for about 20 minutes.
  8. Serve warm and sprinkle with a little parmesan if liked.

Reviews

(3)
Most Helpful

This was very good, my husband is so picky when it comes to vegetables, but even he enjoyed this. Like the other cook, I too added chili flakes and mixed the green zucchini with the yellow squash. Thanks for the great recipe!

Beezie11 November 05, 2008

Great recipe! Thanks for a 5-star treasure!

Wineaux March 25, 2007

Hi Susie, this a great recipe for ratatouille. I added a few chilli flakes (I always do), an extra clove of garlic (I always do) and used two green zucchini and two yellow to mix up the colours a bit. The end result was hearty and healthy, not to mention delicious. The eggplant was sweet and flavoursome and the dish was lacking in the acidity that can accompany some ratatouilles - I imagine this was due to the bit of sugar added. Great work, Susie, thanks for sharing!

oloschiavo September 17, 2006

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