For a twist on the classic ratatouille, the trick here is not to overcook the vegetables. Excellent served with grilled swordfish or tuna.

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2 small eggplants, diced
Oil for cooking
1 onion, diced
2 small zucchini, diced
Salt and freshly ground black pepper
2 cloves garlic, crushed
4 roma tomatoes, diced
90 g (1/2 cup) kalamata olives, pitted and halved
1 tbsp tomato paste
2 tbsp chopped basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sprinkle the diced eggplant with salt and allow juices to bead. Rinse well and pat dry.

Heat a saucepan over a medium–high heat.

Add a generous splash of oil and the onion, eggplant and zucchini.

Stir and cook for 5 minutes, or until soft.

Add garlic and stir well, followed by the tomatoes, olives and tomato paste.

Bring to the boil, reduce to a simmer, then cover and cook for 20 minutes, stirring occasionally.

Check seasoning, add basil and serve.