Mixed Vegetable Casserole (Ratatouille)

Mixed Vegetable Casserole (Ratatouille)

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This colourful mixture of peppers, aubergine {eggplant), courgettes (zucchini) and tomatoes is one of the glories of Provencal cooking. It can be served hot or cold. A 425 g (14 oz) can of tomatoes, with its juice, may be substituted for the fresh tomatoes.
Servings: 4
Calories: 436


  • 4 floz Olive oil
  • 3 Medium onions thinly sliced
  • 2 Garlic cloves crushed
  • 2 Medium aubergines eggplants, sliced and degorged
  • 1 Large green pepper pith and seeds removed and chopped
  • 1 Large red pepper pith and seeds removed and chopped
  • 4 Medium courgettes zucchini, sliced
  • 6 Tomatoes blanched, peeled, seeded and chopped
  • 1 tsp Dried basil
  • 1 tsp Dried rosemary
  • Salt and pepper to taste


  • Heat the oil in a flameproof casserole. Add the onions and garlic and fry until they are soft.
  • Stir in the aubergines (eggplants), peppers and courgettes (zucchini) and fry for 5 minutes. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 45 minutes to 1 hour, or until the vegetables are tender but still firm.
  • Serve at once, if you are serving hot.
Calories: 436 kcal
Carbohydrates: 38 g
Protein: 8 g
Fat: 31g
Saturated Fat: 4 g
Sodium: 36 mg
Potassium: 1722 mg
Fiber: 14 g
Sugar: 23 g
Vitamin A: 3028 IU
Vitamin C: 134 mg
Calcium: 103 mg
Iron: 3 mg
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