Easy 1-Dish Ratatouille

1-Dish Ratatouille-2

Easy 1-Dish Ratatouille

Over the Summer I’ve had a bit of an eggplant fetish happening. I wish I could say that it was from all the eggplant 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 eggplant 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 eggplant or 2 medium
1T sherry or red wine vinegar
1 bunch basil or parsley, to serve
aioli or mayo, 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 with a big dollop of aioli or mayo.


short on time – pan fry veggies in oil until soft instead of roasting.

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. Or you could serve with crusty baguette.

carnivore – add cooked chicken, bacon, sausages or chorizo.

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.

Waste Avoidance Strategy

red capsicum (bell peppers) – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.

sherry or red wine vinegar – keep it in the pantry.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

Prepare Ahead

Yes! Just cook as per the recipe but keep the herbs and aioli / mayo separately. Will keep in the fridge for 2 weeks or can be frozen.

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{ 3 comments… read them below or add one }

Ellie Armsby November 17, 2016

Made this tonight. As it was cooking, I was worried because I usually make a ratatouille which includes tomatoes and is more like sauce and this was quite dry. However, it was very delicious! I did add a little bit of chopped sun-dried tomatoes (packed in oil) towards the end of the cooking. Served it over some leftover couscous with a little parmesan sprinkled on top. This recipe is going on my favorites list for sure!


jules November 23, 2016

Oh yay Ellie! Nice addition with the sun dried tomatoes 🙂


jules November 23, 2016

Yay Ellie


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