Aubergine Ratatouille

jules photoJules Clancy loves food especially veggies. She has a degree in Food Science and is the author of “5 ingredients 10 minutes”. She blogs about helping you become the HEALTHIEST cook you can be, without spending hours in the kitchen over at The Stone Soup.

Over the Summer I’ve had a bit of an aubergine fetish happening. I wish I could say that it was from all the aubergine in my garden but the sad truth is my 3 tiny aubergine were mauled by possums before they were ripe. One of my fave ways to prepare aubergine is this super simple ratatouille. Gotta love a dish you just chop some veg, set your timer and let the oven do the rest!

Enough for 2
Takes: an hour

2 red capsicum (bell peppers)
2-3 zucchini
1 large aubergine or 2 medium
1T sherry or red wine vinegar
1 bunch basil or parsley, to serve

  1. Preheat your oven to 200C (400F). Chop veg into 2cm (1in) chunks. Place veg in a large roasting pan. Drizzle generously with olive oil and toss to mix. Sprinkle with salt.
  2. Roast veg for 45-50 minutes. Stirring once or twice.
  3. When all the veg are soft, remove from the oven toss in the vinegar. Taste and season with more salt and /or vinegar if needed.
  4. Toss through herbs and serve hot or at room temp.



  • Different veg – finely chopped onion, garlic, cherry tomatoes or diced tomato, fennel or summer squash. Or even some mushrooms for a bit of Autumn flavour.
  • Caponata – replace the zucchini and capsicum with an extra eggplant and finely chopped onion. Toss in toasted pine nuts to serve.
  • Carb-lovers – toss in cooked pasta, quinoa or brown rice and serve with grated Parmesan.
  • More substantial –  add some protein! Cooked chicken or sausages or chorizo are great. Or try  a poached egg, grilled Halloumi, salty feta, a handful of nuts or cooked beans or legumes for vegetarians.
  • Favourite lunch – toss in a drained can of sardines or tuna and serve on a bed of salad leaves.