The Mighty Ratatouille

by Rozana
12 servings
2 hr 40 min

Hi foodies 😊 I introduce to you to the mighty ratatouille

Not gonna lie, this meal took A LOT of prep work and cooking time, but believe me it was all so worth it ❤

You will learn a lot of things when attempting to make the "perfect" ratatouille:

1) you will probably over buy/ slice your veggies but then you'll end up making an awesome side dish with them 🤷‍♀️

2) you WILL ruin whatever you're wearing, unless you're wearing an apron 😓

3) perfectionists will have to ACCEPT that not all the veggie slices are gonna be the same size and that's okay because although we want the meal to look pretty, what matters most is that it tastes good and that you don't waste food just because it's not the right size!

4) make up your own pattern or simply throw all the ingredients in the pan, I promise you, it won't change the flavor

5) have fun and bring a magazine and a snack while you wait for it to bake 😁

Recipe details
  • 12  servings
  • Prep time: 40 Minutes Cook time: 2 Hours Total time: 2 hr 40 min
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  • 4 Tomatoes
  • 2 Green zucchini
  • 2 Yellow zucchini
  • 2 Chinese eggplant
  • 5 Yellow potatoes
  • 1 small onion, finely chopped
  • 3 green onion stalks, finely chopped
  • 3 garlic cloves, minced
  • Olive oil
  • 1 cup coconut cream
  • 1 can diced tomatoes
  • 1 pinch fresh oregano
  • 1 pinch fresh thyme
  • 1 pinch fresh mint
  • Salt and pepper to taste

In a large skillet, drizzle olive oil and sautee the onions and garlic on low heat until they release their aroma.
Then add diced tomatoes, herbs and coconut cream and let it simmer for 5 minutes
If you want it to taste more like a rose sauce, just add more cream
Once the sauce is ready, pour it into a deep baking dish
Cut the veggies into thick slices, about a cm long and add them on top of the sauce
You can create your own pattern or just throw it all in there
Cover the dish with tin foil and bake for 1.5 hours or until the veggies have cooked
Remove the tin foil for an additional 10 minutes until the veggies turn golden
Serve hot with pita bread or rice and top it up with some green onions
  • You can cut the quantities I used in half and still have about 6