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Stove-top Ratatouille

Packed With Healthy Veggies & Only Requires One Pot


  • 9 oz. sourdough bread, torn roughly into chunky cubes
  • 3 tablespoons olive oil, plus extra for drizzling
  • 2 small aubergines, cut into 1¼-inch chunks
  • 2 small zucchini, halved lengthwise and cut into rough chunks
  • 2 red onions, cut into wedges
  • 6 juicy and ripe tomatoes, around 14 oz., cut into wedges
  • 2 garlic cloves, finely sliced
  • 2 roasted red peppers from a jar, torn
  • 14-oz. can tomatoes (either cherry or plum tomatoes—get the best quality you can, as it’ll make a real difference here)
  • 1 teaspoon caster or light brown sugar (Editor’s note: Coconut sugar would work for a low-GI swap here!)
  • 1 to 2 tablespoons balsamic vinegar
  • sea salt and freshly ground black pepper
  • fresh basil leaves, to serve


  1. Place the chunks of bread in a large nonstick frying pan, off the heat. Drizzle over 2 tablespoons olive oil and season with salt and pepper, then use your hands to make sure the bread chunks are well coated in the oil. Now place the pan over a medium-high heat and fry for 6 to 8 minutes, tossing regularly, until you have crisp croutons that are charred in places. Transfer the croutons to a plate and set aside. Remove any crumbs from the pan.

  2. Keeping the pan over the same heat, add the aubergines (eggplant) and courgettes (zucchini), along with a big pinch of salt, and dry-fry for around 8 minutes, tossing regularly, until charred and collapsing.

  3. Add 1 tablespoon olive oil to the pan, then toss in the red onion wedges with another pinch of salt. Give everything a good stir.

  4. Don’t worry if your pan looks a little overcrowded; it’ll all cook down. Fry for another 10 minutes, tossing regularly, until everything is softening and caramelizing.

  5. Now add the tomato wedges and garlic. Cook for a few minutes, then stir in the roasted red peppers. Stir to combine, then add the can of tomatoes, along with the sugar. Use the back of your spoon to smoosh the tomatoes into the mixture. Reduce the heat to low, cover with a lid, and cook for 25 minutes.

  6. Remove the lid, increase the heat a little, and simmer for 5 more minutes, stirring, so that the sauce reduces. Remove from the heat and stir in 1 tablespoon balsamic vinegar. Taste and add another tablespoon if you feel it needs it: It will depend on how acidic your tomatoes are. Season to taste.

  7. Scatter the crispy croutons on top, pressing them into the mixture slightly. Rest for a few minutes, then top with basil and drizzle over a little olive oil. Finish with a crack of black pepper, and serve.

Eliza Sullivan    Food Writer   Mindbodygreen