Name: One Pot Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large eggplant, cut into 2cm pieces; 2 tbsp extra virgin olive oil; 1 medium-sized onion, finely chopped; 2 tbsp capers; 4 anchovy fillets (from a jar or tin); 2 red capsicum (bell pepper), seeded, and cut into 3cm pieces; 800 g tomatoes, chopped (you can use fresh or tinned tomatoes here); 2 zucchini, halved lengthwise, then cut into 1cm pieces (half moons); 6 garlic cloves peeled, and minced; 1 tbsp red wine vinegar; 2 tsp smoked paprika; 3 sprigs fresh thyme leaves, stems removed; 400 g tin chickpeas, drained; 3 tbsp chopped fresh basil, to serve (optional); 1/4 cup grated parmesan cheese, to serve (optional)

Ingredients

Units Scale

1 large eggplant, cut into 2cm pieces
2 tbsp extra virgin olive oil
1 medium-sized onion, finely chopped
2 tbsp capers
4 anchovy fillets (from a jar or tin)
2 red capsicum (bell pepper), seeded, and cut into 3cm pieces
800 g tomatoes, chopped (you can use fresh or tinned tomatoes here)
2 zucchini, halved lengthwise, then cut into 1cm pieces (half moons)
6 garlic cloves peeled, and minced
1 tbsp red wine vinegar
2 tsp smoked paprika
3 sprigs fresh thyme leaves, stems removed
400 g tin chickpeas, drained
3 tbsp chopped fresh basil, to serve (optional)
1/4 cup grated parmesan cheese, to serve (optional)

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Instructions

Cut eggplant into 2cm (1”) cubes and place in a large colander over your sink. Sprinkle with 1 Tbsp salt. Leave for 15 minutes as the eggplant sweats out its bitterness. Pat dry to remove excess water and salt.
Meanwhile, heat a dutch oven (casserole dish, cast-iron if you have) on medium heat. Add oil, then onion, anchovies, and capers. Saute for 5 mins until onions soften/brown.
Meanwhile, cut up the remaining vegetables.
Increase heat to high. Add eggplant and capsicum (bell pepper). Cook for 3 minutes. Then add tomato, zucchini, garlic, vinegar, 1 tsp cracked black pepper, paprika and thyme into the pot. Season with salt and stir well.
Bring to the boil, cover and reduce heat to low. Simmer for 20 minutes, stirring once or twice. Add the chickpeas 5 minutes before serving.
Serve with basil and parmesan cheese (optional)

Notes

Kid-friendly: If your little ones won’t eat this recipe as is, you can blend the cooked ratatouille until it’s smooth and use it as a pasta sauce! A great way to sneak more vegetables into their diet. Watching the movie Ratatouille may persuade them to try it as well!
If making for kids, leave out the steps where you season with salt and simply add salt to your plate when serving.
Vegetarian option: Skip the anchovies to make this recipe vegetarian.
Vegan option: Cut out the anchovies and use plant-based parmesan.
Dairy-free option: Swap for dairy-free parmesan or leave out altogether. Parmesan has a low lactose content so some with lactose intolerance may be able to tolerate a bit.
This recipe will freeze well for up to 3 months.
Double the recipe to have plenty of leftovers.
Slow cooker: You can also make this recipe in a slow-cooker. Add all the ingredients and cook on slow for 6-hours.
You can swap chickpeas for any bean you like e.g butter beans or lentils.
If you don’t have fresh Thyme, ½ Tbsp dried Thyme is fine to use.

Prep Time: 15 mins
Cook Time: 30 mins