Probably not as good as the one in the cartoon, but definitely worth giving a try. It is definitely one of the best (healthy) things I’ve got acquainted with while living in Belgium (sorry all the other dishes, but the waffles definitely win) and I’m so glad I had, as it’s super delicious and helps you get in your veggie servings without really needing to try. I was never really fond of eggplants, but after having this ratatouille, well I’m quite a fan. So if you’re keen, give it a try! 🙂

INGREDIENTS:

• 1 large eggplant
• 2 medium zucchini
• 2 capsicums (preferably red)
• 2 large tomatoes
• 1 can of peeled tomatoes
• 2 yellow onions
• 5 cloves of garlic
• 1-2 tsp brown sugar (does magic in any kind of tomato sauce)
• splash of balsamic vinegar
• salt, pepper, basil, oregano to taste

METHOD:

1. To start get the veggies ready. Chop the onions and capsicum into thin strips and peel the tomatoes and cut them into small cubes. Cut the eggplant into four pieces lengthwise, and then into thin pieces. Half the zucchini and cut them into thin pieces as well. Cut the hard bits of the canned tomatoes (if any) and peel the garlic cloves.
2. In a large non-sticking pan, first heat a bt of olive oil and add the eggplant. Leave it to roast for a bit while stirring occasionally. After a few minutes, put some salt on it, to make it water a bit. When the water is evaporated, transfer the eggplant to a bowl.
3. Repeat the same thing with the zucchini. You can easily use the same pan, just put a bit of olive oil again and roast for a while. They do have a bit more water in them, so make sure to get all of it out. Transfer to a bowl.
4. Now it’s game time 😉 So take a pan big enough for all the ingredients, heat a generous splash of olive oil and add the onions. Roast them for a few minutes, stirring regularly, so they become nice and cooked. Add the capsicum and chopped garlic and cook for a few more minutes while stirring. Add the eggplant and zucchini, stir well and cover with cubed tomatoes. Cook for a few minutes.
5. Add the canned tomatoes, stir well, season with salt and pepper and cook on low heat for about half an hour. Make sure it doesn’t stick.
6. Add a teaspoon or two of brown sugar, and a little splash of balsamic vinegar. Add a bit of oregano and dry basil, and preferably some fresh basil leaves if you get a chance.
7. Cook for half an hour more, stirring regularly.

I love to eat ratatouille on some pasta, as you can see on the photos. I paired it with some whole wheat spelt pasta, and don’t forget looooads of Parmigiano, some fresh basil leaves and a few drops of olive oil.