Easy Ratatouille (fatfree!)

I used this for a lunch for my PlantPot customers but it was so good I had to write it down for use as quickly as possible again, this time for the family!  It was amazingly easy to make without onions or garlic (have to make it that way for a customer) but what was surprising was it was BETTER that way!  The flavours of the capsicum, eggplant and zucchini really sing when they don’t have to try so hard!  I packaged it up all so quickly too I didn’t get time to take a photo so will have to add one next time!

Easy Ratatouille
Prep time
Cook time
Total time
Recipe type: Stew
Cuisine: French
Serves: 8
  • 2 Red Capsicum
  • 1 Green Capsicum
  • 2 medium eggplants
  • 5 smallish zucchini
  • 3 medium tomatoes
  • 1 can tomatoes
  • 2 T balsamic vinegar
  • ½ tsp rosemary
  • ½ tsp thyme
  • Pinch of Herbs de Provence
  • Handful basil, shredded
  • Salt & pepper
  1. Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
  2. Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
  3. Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
  4. Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
  5. Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
  6. Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
  7. Best served at room temperature.