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.

Variations

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.

more substantial (low carb) – extra aioli. Roast macadamias.

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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{ 5 comments… read them below or add one }

Denise April 23, 2019

Great meal. the vinegar cuts through the oil and gives good flavor. Can’t understand the addition of aioli or Mayo as this adds oil to the meal. I tried with and without the mayo, and it didn’t seem to need it.

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jules April 24, 2019

Glad you liked it Denise!

I add the mayo because I find I need to add some calories to make it filling enough – but if you’re happy without thats great 🙂

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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!

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jules November 23, 2016

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

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jules November 23, 2016

Yay Ellie

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