Baked Eggplant & Zucchini Ratatouille

Baked Eggplant & Zucchini Ratatouille

Baked Eggplant & Zucchini Ratatouille

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  • 2 Medium sized eggplants (aubergines) thickly diced
  • 2 Medium zucchini, [courgettes] thickly sliced
  • 3 Garlic cloves
  • 1 Large yellow onion, finely diced
  • 1 teaspoon fresh chopped chilli,
  • 300g tomato passata
  • 2 large potatoes, cut into large chunks
  • 2 large ripe tomatoes, cut into chunks
  • Stock powder, salt, pepper
  • 1 x 400ml can red kidney beans or chickpeas, drained and rinsed
  • 1 handful chopped parsley
  • 1 dash tamari
  • Water


  1. Preheat oven to 210C
  2. Using medium setting, heat a little water in a fry pan and lightly brown the eggplant and zucchini in small batches, then set aside [or courgettes and aubergines in the UK]
  3. You may need to add cooking spray or water between batches
  4. Then gently sauté the chopped onions and garlic for 10 minutes in some additional water
  5. Now place all ingredients, including passata, into a large ovenproof skillet and mix GENTLY to avoid squashing the eggplant or zucchini
  6. Put skillet into oven to bake for 20 minutes, then lower the temperature to 190C for a further 30 minutes until the top has browned.

Serve with quinoa or brown rice and additional steamed green vegetables.



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