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Leaves Shadow


Prep Time:

1 Hour

Marinade Time:

Cook Time:


1 Hour

Freeze Time:



8 Servings

Vegan, Gut Health

Coffee on Desk

About the Recipe

This simple, classic dish is an excellent way of eating a rainbow. Vegetables of different colours (phytonutrients) correspond to different health benefits, that's why it's important to consume a variety of colourful plants in our diet. Fresh herbs like basil and parsley can further enhance the flavour whilst adding more nutrients to support our microbiome/ immunity. Ratatouille is so versatile, it is delicious on its own, or can be served with grilled meat, bread or pasta.


  • 2 tbsp olive oil, plus more to serve

  • 5 cloves garlic, minced

  • 1 onion, peeled and diced

  • 2 bell peppers (any colour), peeled and diced

  • 4 medium tomatoes, diced

  • 1 eggplant, diced

  • 1/2 squash or pumpkin, peeled and diced

  • 2 courgettes/ zucchinis

  • salt & pepper to taste

  • 2 sprigs fresh thyme

  • 1/2 cup fresh basil

  • 1/2 cup fresh parsley


Step 1

Optional: Sprinkle some salt on the diced eggplant and rest over paper towel or a colander to help dehydrate and intensify the flavour.

Step 2

Add 2 tbsp olive oil in a large pot over medium heat.

Step 3

Add the diced onion and garlic, sauté for about 5-6 minutes.

Step 4

Add the bell peppers, continue to sauté for another 5-6 minutes until the onions start to brown and turn fragrant.

Step 5

Add the diced tomatoes, cover and let simmer for 10 minutes until soft.

Step 6

Stir in the eggplant, courgette, squash, and thyme. Generously sprinkle with salt and pepper. Cover and cook for up to 40 minutes, until the vegetables become soft.

Step 7

Once the vegetables are soft, remove the lid. Let simmer until most of the liquid has evaporated.

Step 8

Remove the thyme, Add more salt and pepper to taste.

Step 9

Mix in freshly chopped basil and parsley just before serving. This dish pairs well with grilled meat, fresh bread, pasta or rice.

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