Recipe type: main dish

Prep time: 20 min

Total time: 60 min

Serves: 4-6

Recipe is adapted from Going Vegan, If Only For A Day

Ratatouille is a chunky vegetable stew that hails from the Provence region in the south of France. It is warm, hearty and chock full of vegetables.



2-3 eggplants, sliced

1 zucchini, cut into smaller chunks

1 28-ounce can whole tomatoes, drained

1 onion, sliced

2 peppers, cored, seeded and sliced

5 garlic cloves, halved

1 tsp salt, plus more to taste

black pepper to taste

¼ cup olive oil

3 cups cooked or canned chickpeas

1 tbsp chopped fresh thyme or rosemary


Preheat the oven to 218 C/425 F. Combine all vegetables except chickpeas and herbs. Crush whole tomatoes with your hands. Drizzle with oil, salt and black pepper and toss to combine. Put on a lined baking sheet.

Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender, and water has been released from the tomatoes to create a sauce, about 30-40 minutes.

Add chickpeas, stir and return to oven until beans heat through, about 5-10 minutes. Add herbs and stir. Taste and adjust seasoning. Serve hot or warm on top of pasta, rice or salad greens. Enjoy!

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