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A "Petit" version of the traditional ratatouille which is a litte easier to eat and worth the chopping.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people


  • 1 Large Onion Small diced
  • 1 ` Large Aubergine Small diced
  • 2 Medium Courgettes Small diced
  • 12-14 Cherry plum tomatoes Small dice (Cut into 8)
  • 3 Large Peppers Red, green & yellow, small diced
  • 4 cloves Garlic finely chopped
  • 1 Carton Passata
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Granulated Sweetener
  • Frylight


  • Prepare all the ingredients apart from the aubergine then start to sweat the chopped onion and garlic in a large saucepan with a few squirts of frylight
  • When softened, add the chopped peppers, tomatoes and courgette, keep stirring.
  • Quickly, chop the aubergine and add before it starts to brown. Follow with adding the carton/jar of passata
  • Now add the basil leaves, chopped rosemary, vinegar and sweetener and season with salt & pepper to taste.
  • Simmer for 15-20 minutes stirring regularly until cooked through then serve

By Pete

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