Italian Herb Ratatouille
It’s everyday food done thoughtfully, simple ingredients coming together to support energy, digestion, and overall wellbeing.
Ingredients:
Vegetables
- 1 medium eggplant, diced into 2 cm cubes
- 2 zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 2 medium ripe tomatoes, chopped
Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- ½ cup vegetable stock
- 1 tbsp balsamic vinegar
Italian Herb Blend
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp thyme
- 1 tsp rosemary, finely crushed
- ½ tsp fennel seeds (lightly crushed)
- ½ tsp smoked paprika
- Sea salt and freshly ground black pepper to taste
To Finish
- Fresh basil leaves
- 2 tbsp chopped parsley
- Zest of ½ lemon
- Toasted pine nuts or pumpkin seeds for crunch
Preparation Steps:
- Preheat oven to 200°C (400°F). Spread the eggplant, zucchini, peppers, and onion on two baking trays.
- Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and roast for 25 minutes, turning halfway until lightly caramelized.
- Meanwhile, heat the remaining olive oil in a large deep pan. Sauté the garlic for about 30 seconds until fragrant. Add tomato paste and cook for 1 minute.
- Stir in the fresh tomatoes, vegetable stock, balsamic vinegar, oregano, basil, thyme, rosemary, fennel seeds, smoked paprika, salt, and pepper.
- Simmer for 10 minutes until slightly thickened.
- Add the roasted vegetables and cherry tomatoes to the sauce. Gently stir and simmer uncovered for another 10–15 minutes so the vegetables absorb the flavours while still holding their shape.
- Turn off the heat and stir through the lemon zest, chopped parsley, and fresh basil.
- Allow the ratatouille to rest for 5–10 minutes before serving, this deepens the flavour.
