Ratatouille stew

Get your five-a-day in the tastiest way.

  • 1 hr cooking
  • Serves 10
  • Print
A touch of chilli adds a spicy punch to this rustic French ratatouille recipe. Fabulous by itself, on top of pasta or served as a side to a roast leg of lamb.


  • 1/2 cup (125ml) olive oil
  • 2 medium green zucchini (240g), chopped coarsely
  • 2 medium yellow zucchini (240g), chopped coarsely
  • 1 large eggplant (500g), chopped coarsely
  • 1 medium red capsicum (200g), chopped coarsely
  • 1 medium green capsicum (200g), chopped coarsely
  • 2 medium red onions (340g), chopped coarsely
  • 4 clove garlic, chopped finely
  • 800 gram peeled tomatoes
  • 1 fresh small red chilli
  • 1 strip orange rind
  • 1/2 teaspoon coriander seeds
  • 2 bay leaves
  • 1 sprig fresh basil
  • 1 tablespoon red wine vinegar


  • 1
    Heat 1 tablespoon of the oil in large flameproof baking dish; cook zucchini, stirring, until browned. Remove from pan. Heat another tablespoon of the oil in dish; cook eggplant, stirring, until browned.
  • 2
    Remove from pan. Repeat with another tablespoon of the oil and capsicum. Remove from pan.
  • 3
    Heat remaining 2 tablespoons of oil in large flameproof casserole dish; cook onion and garlic, stirring, until onion is soft. Add crushed tomatoes; bring to the boil.
  • 4
    Reduce heat, simmer, uncovered, until thickened to a sauce consistency.
  • 5
    Add vegetables to dish with chilli, rind, seeds, bay leaves and basil. Simmer, covered, about 40 minutes or until vegetables are tender and mixture thickens. Stir in vinegar; remove bay leaves and rind.

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