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Ratatouille *Mighty Meals exclusive*

4 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 6

  4 serves of vegetables per serve

Diet and Allergies:

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Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 6

  4 serves of vegetables per serve

Diet and Allergies:

, ,


1 tbsp olive oil 
1 large red onion, finely chopped 
3 garlic cloves, finely chopped 
1 medium eggplant, cut into 2cm pieces 
2 medium zucchini, cut into 2cm pieces 
2 medium red capsicums, cut into 2cm pieces 
1 400g tin diced tomatoes 
1 400g tin cannellini beans, rinsed and drained 
2 tbsp tomato paste 
2 tsp balsamic vinegar 
1 tsp Tuscan seasoning 
½ cup fresh basil leaves  
½ cup grated Parmesan cheese (optional)  


Step 1:

Heat the oil in a large saucepan over medium-high heat.  Cook the onion, garlic, eggplant, zucchini and capsicum for 10 minutes, stirring occasionally, until starting to soften.  

Step 2:

Add the tomatoes, beans, paste, vinegar, Tuscan seasoning and 2 cups water and bring to the boil.  Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes or until vegetables are tender and the sauce has thickened. 

Step 3:

Stir through two-thirds of the basil and season with pepper.  Divide among bowls and sprinkle with Parmesan (if using) and the remaining basil leaves to serve.  

Serving suggestion:

  • Serve with crusty wholemeal bread, pasta or rice.  

Ingredient swaps:

  • If you don’t have Tuscan seasoning, dried oregano or Italian herbs will work just as well. 
  • Swap Parmesan for no cheese or dairy free cheese to make this recipe dairy free.

Budget tip:

  • Buy onions when on special.  Finely chop or slice and put in ziplock bags.  Store in the freezer for up to 3 months and use in recipes like this one.  

Reduce waste tip:

  • To refrigerate: store ratatouille in a reusable container for up to 3 days.  Reheat until piping hot to serve.
  • To freeze: store in suitable container for up to 3 months.  Thaw in fridge and reheat until piping hot to serve.

Nutrition tip:

  • One serve of this recipe provides your recommended Vitamin C intake for the day.
  • Cannellini beans provide plant-based protein and fibre.  No added salt varieties are preferred to reduce sodium intake.

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