Easy and affordable weeknight ratatouille

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When people say cooking healthy is too hard, hand them this recipe. With little to no effort you can whip up this dish and serve it in front of a crowd of hungry guests, or just yourself, in under 30 minutes. This super healthy meal is one of the easiest and tastiest ways to pack a whole bunch of vegetables into one dish. While most people enjoy this vegetarian meal as a main with a side of crusty bread, it also makes the perfect side dish to replace other starchy, high-carb potato sides. If you want to maximise your weekly vegetable intake, ratatouille is the perfect way to go about it. It’s tasty, easy and affordable – what more could you want?


  • 125ml (1/2 cup) olive oil
  • 2 red onions, thickly sliced
  • 1 red capsicum, cut into strips
  • 1 yellow capsicum, cut into strips
  • 2 garlic cloves, finely chopped
  • 450g zucchini, thickly sliced
  • 400g eggplant, coarsely chopped
  • 2 x 400g cans diced tomatoes
  • 1 teaspoon white sugar
  • 1/2 bunch basil, coarsely chopped
  • 1-2 teaspoons white or red wine vinegar


  1. Over medium heat, heat oil in heavy-based saucepan. Add onion, combined capsicum and garlic. Cook, stirring occasionally, for 3 minutes or until capsicum has softened.
  2. Add zucchini and eggplant to pan. Cook, stirring occasionally, for 2 minutes. Add tomato and sugar. Season. Cover. Simmer, stirring occasionally, for 10 minutes. Uncover. Cook for 8 minutes or until the sauce has thickened and vegetables are tender.
  3. Remove from heat. Stir in basil and vinegar. Serve.


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