Ratatouille is one of those dishes that you can serve happily on a cold or warm night, and will accompany just about any meat or main you’re serving…

Ingredients (serves 6)

  • 1 medium sized eggplant, roughly chopped
  • 3 zucchini, roughly chopped
  • 2 red peppers, core and membrane removed, and roughly chopped
  • 2 red onions, roughly chopped
  • few sprigs thyme
  • ¼ cup EV olive oil
  • salt flakes, ground black pepper

For the sauce:

  • ¼ cup EV olive oil
  • 2 cloves garlic, finely chopped
  • 2 anchovy fillets
  • 2 tins chopped tomatoes
  • 2 tablespoons balsamic vinegar
  • a small handful fresh basil leaves
  • salt flakes, ground black pepper
  • lemon zest (to garnish)


  • Preheat oven to 200°
  • Lay eggplant, zucchini, pepper and onions on a baking tray, scatter thyme and rub oil and seasoning into the vegetables.
  • Bake for 30-40 minutes or until vegetables are just tender and caramelised.
  • While vegetables are cooking, make sauce by sautéing in oil, garlic and anchovies, and then adding tinned tomatoes, balsamic vinegar, basil and seasoning. Simmer for 30 minutes.
  • Once sauce and vegetables are cooked, combine and garnish with further basil and lemon zest.