Ratatouille, classic, fresh, vegan



 Classic French dish, completely vegan.
Use the freshest organic vegetables and extra virgin, cold pressed olive oil for the best results.
Serve with crusty bread.
If there are any leftovers, serve over freshly cooked pasta or rice.

Preparation time, about 20 minutes.
Cooking time, 15 – 20 minutes on top of the stove, 1 hour in the oven
Serves 4-6

Preheat oven to 350 degrees F

In large ovenproof dutch oven (mine is cast iron) heat olive oil, begin to saute garlic and onions.

Add pepper, mushrooms, tomatoes, as you chop them. Add the herbs, spices, and salt; bring to a gentle boil and simmer for about 10 minutes.

Now you have two options:

[this is what I did] add the zucchini and eggplant to the pot, stirring gently to coat the new vegetables with the tomato mixture.
Cover the pot and bake in the oven for about an hour.
Layer the zucchini and eggplant into an oven-proof casserole, lightly coated with olive oil, or layer the zucchini and eggplant in the dutch oven you used to make the sauce (pouring it into a spare bowl first, no need to wash it out). You can make horizontal layers, or fancy angled layers. Once the zucchini and eggplant are in a pleasing arrangement, pour the sauce evenly over the top. Place the lid on the pot and bake in the oven for about an hour.

Serve with fresh crusty bread to soak up the lovely sauce!
If there are any leftovers you can serve this the next day over freshly cooked pasta or rice.


2-3 tbsp olive oil
1 head garlic ( 5-8 cloves) peeled and roughly sliced
1 large white onion, peeled and roughly chopped
1 large red pepper
5-6 cremini (brown) mushrooms quartered or sliced thickly depending on the size
4 -5 medium sized Roma or vine ripened tomatoes, diced – you can leave the skin on
½ tsp dried thyme or strip some fresh leaves if you have them
¼ – ½ tsp mixed cracked pepper (optional) lots of fresh ground black/white/pink peppercorns will do nicely
Hot chili flakes as desired
Sea salt to taste
Freshly ground pepper
2 bay leaves

1 medium green zucchini, sliced about ½ cm thick
1 medium yellow zucchini, sliced, about ½ cm thick
1 medium sized eggplant, peeled, quartered lengthwise then sliced 1 cm thick