• 3 tablespoons coconut oil
  • 4 tomatoes
  • 1 large onion, chopped
  • 1 red capsicum, diced
  • 1 eggplant, diced
  • 1 bunch broccolini, chopped
  • 1 zucchini, cut in strips
  • 1 carrot, cut in strips
  • 1 tablespoon tomato puree
  • 2 garlic cloves, crushed
  • ½ tablespoon chopped fresh thyme
  • 2 tablespoons fresh basil


Cut a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin off the tomatoes and discard. Dice the tomatoes into medium chunks.

Heat the coconut oil in a deep frying pan over medium heat and add the onion. Cook until glassy then add the capsicum, carrot, zucchini and broccolini and cook for 5 minutes.

Transfer the vegetable mix to a plate and set it aside. Cook the eggplant in the same pan cook over medium heat for 5-6 minutes.

Return the other vegetables to the pan and then stir in the tomato puree. Add the thyme and the chopped tomato flesh.

Reduce the heat to low, cover and cook for a further 15 minutes, stirring occasionally. Lastly, stir in the fresh basil and crushed garlic.

You can serve the ratatouille on its own, over rice or fresh pasta, or as a side dish.
"This rich tomatoey Ratatouille is super healthy and full of fresh organic vegies, including eggplant, capsicum, carrot and broccolini."