Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 395.29kj
  • Protein: 3.57gg
  • Fat: 3.64g
  • Saturated fat: 0.43g
  • Carbohydrate: 9.17g
  • Sugars: 8.64g
  • Fibre: 5.07gg
  • Sodium: 57.70mg
40 mins
6 people


1 large onion, finely chopped
1 tablespoon olive oil
1 medium-large zucchini, diced
1 medium eggplant, diced
1 medium green capsicum, seeded and diced
1 medium red capsicum, seeded and diced
2 ripe tomatoes, chopped
2 cloves garlic, chopped
425g can crushed tomatoes
2 tablespoons parsley, chopped


In a large saucepan saute onion in oil until soft. Add zucchini, eggplant, capsicum, tomato and garlic. Cover and cook gently for 10 minutes. Add crushed tomatoes and cook for 15-20 minutes or until vegetables are tender. Top with parsley.

Hot tips! 

  • 4-6 baby eggplants may be used if larger eggplant is unavailable.
  • Ratatouille can be eaten hot or cold with meats, eggs or just spread onto fresh bread.
  • Serve ratatouille as a filling for omelettes and jacket potatoes or as a dip.

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