Ratatouille is a French summer vegetable stew made up of aubergine, zucchini, peppers in a tomato sauce. I’ve made a rustic semi-French version (I call it semi as I’ve added more spice than it would usually have along with vegetables you would not usually find in a Ratatouille. You can alter the proportion of the vegetables to your liking and portion size. A reminder that the vegetables reduce in quantity quite significantly as they begin to release water. Overall, this is a very wholesome, colourful and comforting meal, perfect for a busy weekday.

If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!

Total cook time: 40 mins

Servings: 2


ingredients for ratatouille
  •  ½ aubergine (cubed)
  •  ½ zucchini (cubed)
  • 1 medium onion (chopped)
  • 4-5 tomatoes (chopped)
  • 1 pepper (chopped)
  • ½ carrot (cubed)
  • 3-4 garlic cloves (chopped)
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 6-7 basil leaves
  • 2 sprigs of fresh thyme
  • 1 green chilli (chopped)
  • Salt and Pepper to taste
  • 1 tbsp olive oil


  1. In a pan, heat the olive oil
  2. Once hot, add the garlic, chopped onion and green chilli, salt and cook until the onion is translucent
  3. Add the vegetables including aubergine, zucchini, peppers, carrots and mix until they begin to soften
  4. Next add the chopped tomatoes and mix

5. Cover and cook for 15-20 minutes until the tomatoes cook and vegetables release water

6. Next, add the basil, thyme and tomato paste. Cover and let it cook for another 4-5 minutes.

7. Last, at the balsamic vineger and mix.

7. Enjoy with rice!

ratatouille in a skillet

Hope you enjoy this.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s