Prep: 10 mins
Cook: 30 mins
Serves: 6
Originating in southern France, serve it hot or cold, as a dip, filling or on its own.


  • 1 large onion, finely chopped
  • 1 tbs olive oil
  • 1 medium zucchini, diced
  • 1 eggplant, diced
  • 1 medium green capsicum, seeded and diced
  • 1 medium red capsicum, seeded and diced
  • 2 tomatoes, chopped
  • 2 cloves garlic, crushed
  • 425 g can no-added-salt crushed tomatoes with herbs
  • 2 tbs parsley, chopped


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

4-6 baby eggplants may be used if larger eggplant is unavailable.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Serving Suggestion: 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.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 389 kJ 149 kJ
Protein 3.4 g 1.3 g
Fat, total 3.6 g 1.4 g
— saturated 0.6 g 0.2 g
Carbohydrate 9 g 3.5 g
— sugars 8 g 3.1 g
Sodium 157 mg 60 mg
Fibre 5.5 g 2.1 g

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