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Stephanie Alexander's ratatouille

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Whip up this classic ratatouille packed with rich flavours, feel-good textures and seasonal vegetables.

  • Serves4
  • Cook time1 hour
  • Prep time20 minutes, + 1 hour standing time


  • 3 eggplants, cut into 3cm pieces
  • 1/2 cup (125ml) olive oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 red capsicums, seeded and cut into 3cm pieces
  • 6 small or 3 large zucchini, cut into 3cm pieces
  • A few coriander seeds, crushed
  • 4 large ripe tomatoes, peeled, seeded and chopped
  • Chopped parsley or basil, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the eggplant on a tray and lightly sprinkle with salt. Cover with a piece of foil. Top with a few cans of food and set aside for 1 hour.
  2. Step 2

    Wipe any moisture off the eggplant with kitchen paper and discard juices. Heat oil in an enamelled cast-iron casserole pan or a heavy-based saucepan and sauté the onion until limp and golden. Add the garlic, capsicum and eggplant, then cover the casserole dish and cook gently for 40 mins.
  3. Step 3

    Add the zucchini, coriander seeds, tomato and a grinding of pepper and cook for a further 20 mins or until the vegetables are tender. Stir in the parsley or basil.

    Serve ratatouille alongside roast chicken, grilled fish or poached eggs.