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Time to make:
1 hr 25 mins (Hands-on time: 25 mins, Cooking time: 60 mins)
$3.65 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 red onion, roughly chopped
2 red capsicums, roughly chopped
2 sticks celery, sliced
1 medium eggplant, roughly chopped
2 x 410g cans chopped tomatoes with garlic and basil
1/2 cup reduced-salt vegie stock
300g zucchini, roughly chopped
300g yellow button squash, cut into wedges
2 x 400g cans chickpeas, rinsed, drained
1/2 cup frozen corn
1 cup fresh breadcrumbs
1/2 cup grated parmesan
2 tablespoons chopped parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Heat oil in a large saucepan over medium heat. Add onion, capsicum, celery and eggplant. Cook, stirring, for 5 minutes. Add tomatoes and stock and bring to the boil. Reduce heat, cover and simmer for 30 minutes.
Step 2 Add zucchini and squash and simmer, covered, for 10 more minutes. Add chickpeas and corn.
Step 3 Meanwhile, combine breadcrumbs and parmesan in a small bowl. Transfer ratatouille to a large ovenproof dish and scatter with breadcrumb mixture. Bake for 10–15 minutes, until golden. Sprinkle with parsley to serve.
Serve with tomato chutney, baked pumpkin and a green salad.
About this recipe
First published: May 2010