Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Join now
Photo of Ratatouille by WW

Ratatouille

2
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
Cook this in a slow cooker on low for 8-10 hours for maximum flavour.

Ingredients

Tomato passata

700 g

Olive oil

1 tbs

Brown onion

1 medium, chopped

Garlic

3 clove(s), crushed

Green capsicum

1 medium, chopped

Eggplant

1 medium, chopped

Zucchini

2 medium, chopped

Tomato(es)

2 medium, chopped

Fresh basil

½ cup(s), 2 fresh sprigs, 1/4 cup small leaves to garnish

Fresh oregano

1 tsp, finely chopped leaves

Instructions

  1. Heat oil in large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook for 30 seconds.
  2. Add capsicum, eggplant, zucchini and tomato and cook, stirring for 2–3 minutes or until just softened. Add passata, basil sprigs and oregano. Reduce heat and simmer, uncovered, for 35–40 minutes or until vegetables are tender and sauce has slightly thickened.
  3. Serve ratatouille topped with basil leaves.

You might like

You might like