Ratatouille with Creamy Cheese sauce

Enjoy this delicious, seasonal recipe from our recent Winter Market Days event.

Items for this recipe can be purchased at Bakers Delight, Coles, Henrys Mercato and Woolworths.
Serves 6

  • Olive oil or coconut oil
  • 2 eggplants
  • 6 roma tomatoes
  • 2 capsicums, 1 red, 1 yellow
  • 4 garlic cloves
  • 1 zucchini
  • 4 potatoes
  • 1 red onion
  • Red chilli (long, low heat)
  • Chickpeas
  • Sesame seeds
  • Cup of cream
  • 30 g hard butter
  • Moroccan or Tuscan seasoning
  • 20g approx. Mersey Valley or crumbly cheese (to taste)
  • Handful of Basil
  • Handful of Thyme
  • Salt & Pepper
  • Lemon slices (optional)
  1. Cut up vegetables up into shapes, sliced or diced.
  2. Heat 1 tbsp coconut oil in a wok or large frypan over medium – medium to high heat. Add garlic, diced chilli and onion and lastly after a couple of minutes, add the canned chickpeas.
  3. Add vegetables. Pour in rice wine vinegar and rice malt syrup. Stir fry for 10-15 minutes.
  4. Pour in cream, butter block, cheese and you could also add some Moroccan or Tuscan seasoning, add chopped herbs, leaving some basil aside for a garnish.
  5. Sprinkle sesame seeds, salt and pepper to taste.
  6. Garnish with basil and other herbs (as desired) and serve with lemon wedges and crusty, fresh bread.