Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr


Adapted from Jamie Oliver’s classic version. This is a hearty meal jam packed with delicious veggies and it makes great leftovers.
 2 red onions, cut into wedges
 4 cloves of garlic, peeled and sliced
 2 eggplants, chop into 2.5cm chunks
 3 zucchini, chop in to 2.5cm chunks
 3 red or yellow capsicum, chop in to 2.5cm chunks and throw away the seeds
 6 ripe tomatoes, chop in to 2.5cm chunks
 400 g cannellini beans (in the juice)
 ½ bunch of fresh basil (15g), pick the leaves and finely chop the stalks
 olive oil
 a few sprigs of fresh thyme
 400 g quality plum tomatoes
 1 tbsp balsamic vinegar
 ½ zest of lemon

1

Over medium heat, add two tablespoons of oil to a large casserole dish or saucepan, add the chopped eggplant, zucchini and capsicum (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Remove the cooked veg and put into a large bowl.

2

Put the same pan back on medium heat and add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil. Fry for 10 to 15 minutes, or until softened and golden.

3

Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, balsamic and a good pinch of sea salt and black pepper.

4

Mix well, breaking up the tomatoes with the back of a spoon. Add the cannellini beans with the water and cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

5

Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed.

6

Serve with brown rice or pasta, wholemeal couscous or bulgur wheat.

GF, DF and LF and V.




Ingredients

Adapted from Jamie Oliver’s classic version. This is a hearty meal jam packed with delicious veggies and it makes great leftovers.
 2 red onions, cut into wedges
 4 cloves of garlic, peeled and sliced
 2 eggplants, chop into 2.5cm chunks
 3 zucchini, chop in to 2.5cm chunks
 3 red or yellow capsicum, chop in to 2.5cm chunks and throw away the seeds
 6 ripe tomatoes, chop in to 2.5cm chunks
 400 g cannellini beans (in the juice)
 ½ bunch of fresh basil (15g), pick the leaves and finely chop the stalks
 olive oil
 a few sprigs of fresh thyme
 400 g quality plum tomatoes
 1 tbsp balsamic vinegar
 ½ zest of lemon

Directions

1

Over medium heat, add two tablespoons of oil to a large casserole dish or saucepan, add the chopped eggplant, zucchini and capsicum (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Remove the cooked veg and put into a large bowl.

2

Put the same pan back on medium heat and add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil. Fry for 10 to 15 minutes, or until softened and golden.

3

Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, balsamic and a good pinch of sea salt and black pepper.

4

Mix well, breaking up the tomatoes with the back of a spoon. Add the cannellini beans with the water and cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

5

Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed.

6

Serve with brown rice or pasta, wholemeal couscous or bulgur wheat.

GF, DF and LF and V.
Rad Ratatouille

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