Cook Time 35 minutes

Servings 4


2 tbsp extra virgin olive oil

1 onions, diced

2 capsicum (red and green), diced

1 eggplant, cut into cubes

2 zucchini, cut into cubes

4 ripe tomatoes, chopped

2 garlic cloves, finely chopped

1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)

Salt & pepper

Traditional French Ratatouille with a dash of Justine


Place a large sauté pan on medium heat. Add oil and cook the onions and capsicum for a few minutes. Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper.

Stir the vegetables and cook for 5 minutes on high heat. Now reduce the heat, cover and cook for about 30 minutes, stirring from time to time.

Great served with fish, lamb and chicken. I sometimes have the leftovers with canned tuna or warm the leftover ratatouille in a pan, make a few indents with a spoon and crack a few eggs in. SO YUMMY!


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