Ratatouille with Sundried Tomatoes & Olives



(Serves 4-6)


  • 1 medium eggplant, cut into ¾ cm slices
  • 2 medium zucchinis, cut into ½ cm circles
  • 1 medium red capsicum, cut into ¾ cm strips
  • Olive oil spray
  • 2 tablespoons olive oil (can use 1)
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ – ½ teaspoon chilli flakes
  • 1 x 140g tub tomato paste
  • 3 large tomatoes, finely chopped
  • ⅓ cup pitted black kalamatta olives, cut into 3 or 4 (circles)
  • 2 sprigs (1 tablespoon) fresh thyme
  • ¾ cup fresh basil leaves, roughly torn
  • 1½ cups boiling water


  1. Heat a grill or sandwich press (I used my flat surface Breville sandwich press), spray with oil spray and grill in a single layer and separately the eggplant slices, zucchini slices and capsicum strips until just soft. You can add a pinch of salt if desired. Once done, remove and put aside. Cut the eggplant slices into quarters.
  2. Meanwhile, heat olive oil in a non-stick fry pan on medium heat, then add the onion, garlic, salt, pepper and chilli flakes. Sautee until onion just goldens.
  3. Add the sundried tomatoes and tomato paste to the onion mix and combine well. Cook stirring every 20-30 seconds for 3 minutes then add the fresh tomatoes and thyme leaves. Stir to combine and cook for a further 6-7 minutes, stirring occasionally.
  4. Add the boiling water and simmer for a further 3-4 minutes before adding the olives, grilled vegetables and basil. Stir gently to combine and cook for a further 3-5 minutes. Taste and adjust seasoning (salt & pepper) if required.
  5. Serve as is alongside a protein serve or it can be used as a pasta sauce or with Slendier pasta. You could also put steamed / BBQ chicken or cooked mince through it.

Mis en p for Ratatouille

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