Prep: 30 mins
Cook: 60 mins

50ml olive oil

2 medium sweet onions, chopped

2 cloves garlic, minced

2 large aubergines, peeled and cut into cubes

3 medium green courgettes cut into slices

2 medium yellow courgettes cut into slices

2 large red peppers, seeded and diced

2 green peppers, seeded and diced

5 medium ripe tomatoes, seeded and chopped coarsely

500g small button mushrooms, wiped

2 tbsp dried oregano

1 tbsp sage, chopped

1 small bunch fresh basil, chopped

100g chopped fresh parsley

Salt and pepper to taste

Heat olive oil in large stock pot over medium high heat.

Sauté the onions and garlic until they are soft and translucent.

Add cubed aubergine to the pot and sauté for about 15 minutes.

Add courgette, peppers, oregano and sage.

Reduce the heat to low and cover.

Simmer for  30-45 minutes or until vegetables are tender.

Add chopped tomatoes and cleaned mushrooms.

Cook ratatouille approximately 15 minutes longer.

Stir in basil and parsley and remove mixture from heat

Serve over brown rice or noodles.


Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients

Recipe Type
Dinner, Easy, Entertaining, Side Dish, Vegetarian

Special Info

Level of Difficulty

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