My favorite ratatouille
If you’re trying to eat more vegetables without overcomplicating things, this is a good place to start. Ratatouille is one of those simple, flexible dishes that gives you a lot back for very little effort — just a bit of chopping, one pan, and time to let everything soften and come together.
It’s naturally rich in fibre and plant diversity, which can support digestion, steadier energy, and overall health — particularly helpful during midlife when small, consistent habits tend to work best. The combination of aubergine, courgette, peppers, and tomatoes provides a range of polyphenols and nutrients that can help support the body’s response to everyday stress.
What makes it especially useful is how versatile it is. You can serve it with chicken, fish, tofu, or grains, spoon it over a baked potato, or use it as a pasta sauce. Make it once, and you’ve got the base for several easy, balanced meals across the week.
Ingredients
Serves: 6-82 aubergines, cut into chunks
2 red onions, sliced
2 courgettes, chopped
2 bell peppers, sliced
1 clove garlic, crushed
1 ½ tsp ground coriander
2 tins chopped tomatoes
1 tbsp red wine vinegar
Handful chopped fresh basil
1 tsp sea salt and a good grind of black pepper
Method
Preheat the oven to 180°C fan.
Place the aubergine chunks on a baking tray, drizzle generously with olive oil, season, and bake for 20 minutes until softened and lightly golden, turning once at half time.
Meanwhile, heat a glug of olive oil in a large pan. Add the red onion and cook for 5 minutes until starting to soften.
Add the peppers and cook for another 5 minutes.
Add the courgette and cook for a few more minutes.
Stir in the garlic and ground coriander, and cook for 1 minute.
Add the chopped tomatoes, season well, and simmer for around 30 minutes.
Stir in the roasted aubergine and cook for 25 minutes approx until all the vegetable are cooked through and look like a sauce.
Add the red wine vinegar and cook for a further 5 mintues.
Stir in the fresh basil and season.