Aubergine Ratatouille

Make in bulk and freeze to use as a base for lasagnes and quick pasta sauces.

SERVE WITH CRISP CIABATTA (tip: wet the outside of the bread slightly before, especially if its old bread, before putting into oven for get a fresh crispy crust and moist interior).


  • 4 medium sized aubergines (Vitamin B6, B1, potassium, magnesium, amino acids)
  • 2 red onions (Vitamin C, B1, B6, biotin, quercitin, magnesium, pholic acid)
  • 6 large mushrooms (Vitamin B2, zinc, anti-oxidants, iodine)
  • 1 tray small courgettes (Vitamin A, B3, B1, C, carotenes, magnesium) 
  • 1 bulb fennel (Digestive support, Vitamin A, C, calcium, iron)
  • 2 cans diced tomato (Vitamin A, anti-oxidant, biotin, potassium)
  • 1 sachet good tomato paste (May help with AcneVitamin A, C, beta-carotene)
  • Sprigs of thyme, rosemary, oregano (anti-oxidant, blood cleansing, Vitamin A, K)
  • A dash of white wine (Vitamin feel-good)
  • A dash of soy sauce (Vitamin B12, iron)
  • 1 small glass of capers - optional (supports the digestive system)

Level: Easy
Prep time: 2 hours

Aubergines are right at the top of my list of vegetables that I could eat all.the.time! The thing with these spongey pockets of more please is that they are temperamental as all hell to cook. Either too oily or too chewy or too salty - or all together - I honestly don't have patience to drain them in a colander sprinkled with salt for 30 minutes. Aubergine, or eggplant is well worth the time investing in though. The health benefits they contain are substantial. From digestive support, ovarian and uterus health, fighting high cholesterol, spleen support - the list is long.

This is a recipe for eggplant ratatouille. I like to make big quantities to freeze to have on hand as a base for lasagnas and pasta sauces, but you can easily half the recipe and use in one session. I also always use the same pot (this one a 40 yr old Le Creuset my mother was given on her wedding day) as the flavour accumulation over time helps to make everything in that pot taste deliciously layered. 


Dice the aubergines and slice the rest of the vegetables.

Heat 3 TS of coconut or olive oil in a large pot. Add onions and herbs, fry until onions are translucent. Add courgettes, mushrooms and fennel and coat with oil. Once this has been done add the aubergine and stir all together.

Add a healthy dash of wine, close lid and let the vegetables absorb the wine vapour.

Give another stir, then add two cans of tomato and paste, cover with warm water, stir and let simmer at medium temperature for 30 minutes, stirring regularly.  Make sure nothing gets stuck to the bottom and burnt.

After 30 minutes, add the dash of soya sauce - don’t overdo it! The idea with the soya sauce is that it gives the dish a slight caramel like saltiness, but does not spice it. That’s what the salt and pepper is for that you will now add, as well as some chilli flakes if you’re that way inclined. You may need to add some more water at this stage. 

Stir once more and then allow yourself the first taste. What does it need more of? You decide. Simmer for another 10-15 minutes and you should have a beautifully creamy, cooked in consistency.

Take off the heat, drizzle over a good dash of olive oil and the capers  (as a decadent addition, you can add cream too) and let this stand for a few minutes while you cut some bread that has been warming in the oven.