Number of Portions


- 60 ml oil
- 450 grams onions, chopped
- 560 grams courgettes, diced
- 2 aubergines, diced
- 3 red peppers, diced
- 1.2 kg tin chopped tomatoes
- 60 grams tomato puree
- 30 grams
- 1 tsp Rosemary
- 1 tsp Oregano
- 1/2 tsp sugar
- Sea Salt to taste
- Black Peppercorns , freshly ground - to taste


Heat the oil in a saucepan and fry the onion until softened. Add the remaining vegetables, tomato purée, Schwartz for Chef Chopped Garlic in Oil, Schwartz for Chef Rosemary, Schwartz for Chef Oregano and sugar.

Cover and simmer for 20-25 minutes or until the vegetables are tender. Season to taste.

Hint: Serve as a vegetable accompaniment or sprinkle with grated cheese and serve with crusty bread or baked potato.

Roasted Vegetable Pasta Bake - Stir 1 Kg of cooked pasta into the ratatouille, transfer to a heatproof dish, top with 225 g grated Cheddar cheese and breadcrumbs and grill until golden brown.

French Chicken Provencale - Saute 1. 4 Kg sliced chicken breast with the onion for 5-6 minutes, until browned. Add remaining ingredients as above. Serve with pasta or rice.

Products used in this recipe: