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Summer ratatouille: The ultimate French dish

In this French dish, summer veggies are chopped or sliced, sautéed in oil, then simmered in a sauce to soften them and blend their flavours.

It’s served warm but is also delicious cold on a hot summer’s day with grilled chicken, lamb or beef.

Summer ratatouille  

Serves 4


4 red peppers 
1 large brinjal, cut into thick rounds 
1 punnet (400g) yellow patty pans or baby marrows, halved 
2 onions, quartered 
1 punnet (250g) vine or cherry tomatoes 
½ cup olive or canola oil 
1 can (410g) chopped and peeled tomatoes 
2 cups vegetable stock 
1 Tbsp tomato paste 
Pinch sugar 
Sprig fresh thyme 
4 cloves garlic, peeled 
1 tsp chilli flakes 
Salt and milled black pepper  

To serve

Fresh basil 
Ricotta Crispy garlic bread   


  1. Char peppers under the oven grill or over the flame of a gas stove. 
  2. Place in a bowl, cover with clingfilm and set aside for 10 minutes
  3. Preheat oven to 180°C. 
  4. Toss brinjals, patty pans or baby marrows, onions and tomatoes in oil and char on a hot griddle pan. 
  5. Remove blackened skins from peppers by rubbing and peeling off. 
  6. Discard skins, deseed and cut into thick strips. 
  7. Combine canned tomatoes, stock, tomato paste, sugar, thyme, garlic and chilli flakes in a large roasting dish. 
  8. Mix in the charred vegetables and peppers. Season well. 
  9. Roast for 45-50 minutes until sauce becomes sticky and the vegetables are soft.
  10. Serve scattered with fresh basil and ricotta alongside garlic bread, if you like.

Words: Chad January

Photography: Zhann Solomons

Also read: 4 yummy recipes with tomatoes

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