Easy 1-Dish Ratatouille

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1-Dish Ratatouille-2

Easy 1-Dish Ratatouille

Over the Summer I’ve had a bit of an eggplant fetish happening. I wish I could say that it was from all the eggplant in my garden but the sad truth is my 3 tiny aubergine were mauled by possums before they were ripe. 

One of my fave ways to prepare eggplant is this super simple ratatouille. Gotta love a dish you just chop some veg, set your timer and let the oven do the rest!

Enough for 2
Takes: an hour

2 red capsicum (bell peppers)
2-3 zucchini
1 large eggplant or 2 medium
1T sherry or red wine vinegar
1 bunch basil or parsley, to serve
aioli or mayo, to serve

1. Preheat your oven to 200C (400F). Chop veg into 2cm (1in) chunks. Place veg in a large roasting pan. Drizzle generously with olive oil and toss to mix. Sprinkle with salt.

2. Roast veg for 45-50 minutes. Stirring once or twice.

3. When all the veg are soft, remove from the oven toss in the vinegar. Taste and season with more salt and /or vinegar if needed.

4. Toss through herbs and serve hot or at room temp with a big dollop of aioli or mayo.

Variations

short on time – pan fry veggies in oil until soft instead of roasting. Or increase oven temp to 250C (480F). Check and stir after 20 minutes. Should take about 30 total.

different veg – finely chopped onion, garlic, cherry tomatoes or diced tomato, fennel or summer squash. Or even some mushrooms for a bit of Autumn flavour.

caponata – replace the zucchini and capsicum with an extra eggplant and finely chopped onion. Toss in toasted pine nuts to serve.

more substantial (carb-lovers) – toss in cooked pasta, quinoa or brown rice and serve with grated Parmesan. Or you could serve with crusty baguette.

more substantial (low carb) – extra aioli. Serve with roast macadamias or walnuts and a fried egg.

carnivore – add cooked chicken, bacon, sausages or chorizo.

more substantial –  add some protein! Cooked chicken or sausages or chorizo are great. Or try  a poached egg, grilled Halloumi, salty feta, a handful of nuts or cooked beans or legumes for vegetarians.

favourite lunch – toss in a drained can of sardines or tuna and serve on a bed of salad leaves.

keto / ultra low carb – replace peppers with baby spinach tossed in at the end.

Waste Avoidance Strategy

red capsicum (bell peppers) – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.

sherry or red wine vinegar – keep it in the pantry.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

Problem Solving Guide

bland – more salt. and possibly more vinegar. if it still needs more add a drizzle of hot sauce, chilli oil or a sprinkling of a favourite spice.

too dry – More mayo or a good drizzle of extra virgin olive oil.

no oven – pan fry each of the veg separately in a frying pan or wok.

Prepare Ahead

Yes! Just cook as per the recipe but keep the herbs and aioli / mayo separately. Will keep in the fridge for 2 weeks or can be frozen.

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7 Comments

  • I was just wondering what to make tonight! thanks for the suggestion. I also dont like adding tomatoes as it goes watery. I have in the past added a bit of tomato paste and just rubbed it in with the oil, sundried tomato sounds good too. Up here in the tropics I grow those round thai eggplant, so easy.

  • Great meal. the vinegar cuts through the oil and gives good flavor. Can’t understand the addition of aioli or Mayo as this adds oil to the meal. I tried with and without the mayo, and it didn’t seem to need it.

    • Glad you liked it Denise!

      I add the mayo because I find I need to add some calories to make it filling enough – but if you’re happy without thats great 🙂

  • Made this tonight. As it was cooking, I was worried because I usually make a ratatouille which includes tomatoes and is more like sauce and this was quite dry. However, it was very delicious! I did add a little bit of chopped sun-dried tomatoes (packed in oil) towards the end of the cooking. Served it over some leftover couscous with a little parmesan sprinkled on top. This recipe is going on my favorites list for sure!

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