Tomato Ratatouille

150 People love it

Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.

Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.

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Prep Time

20 Min

Total Time

30 Min


4 sprays olive oil 1 onion, cut into small wedges 2-4 garlic cloves, chopped 1 small aubergine, trimmed and chopped 1 small red pepper, deseeded and chopped 1 small yellow pepper, deseeded and chopped 1 courgette, trimmed and chopped 2 tbsp tomato purée 3 tbsp water 115 g/4 oz mushrooms, sliced if large 225 g/8 oz ripe tomatoes, chopped pepper 1 tbsp shredded fresh basil, to garnish 25 g/1 oz Parmesan cheese, freshly shaved, to serve.


1 Heat the oil in a heavy-based saucepan, add the onion, garlic and aubergine and cook, stirring frequently for 3 minutes. 2 Add the peppers and courgette. Mix the tomato purée and water together in a small bowl and stir into the pan. Bring to the boil, cover with a lid, reduce the heat to a simmer and cook for 10 minutes. 3 Add the mushrooms and chopped tomatoes with pepper to taste and continue to simmer for 12–15 minutes, stirring occasionally, until the vegetables are tender. 4 Divide the ratatouille between 4 warmed bowls, garnish each with shredded basil and serve with freshly shaved Parmesan cheese to sprinkle over.

Nutritional Facts

calories per portion 92