Kerry Withoos, Accredited Practising Dietitian


Eggplant Ratatouille

Recipes > Smaller Meals

This carb free, low fat, very low calorie dish makes for a complete light meal on it's own or serve with a protein such as a steak, chicken or fish.

Serves 2


  • 1 teaspoon olive oil
  • 1 onion
  • 2 cloves garlic minced
  • 1 400g can diced tomatoes
  • 1 eggplant cut into cubes – 1cm each
  • 1 zucchini sliced
  • 1 stalk celery sliced
  • 200g mushrooms sliced
  • 1 red capsicum diced
  • 1 teaspoon of oregano
  • 1 teaspoon basil
  • Salt and pepper to taste


  • Heat oil in pan
  • Sauté the onion until soft, about 2-3 minutes. Add the garlic and cook for 1 minute. Add extra water as necessary to keep from scorching.
  • Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, celery, mushrooms, red pepper, oregano, basil and seasoning.
  • Cover and cook, stirring occasionally, until vegetables are tender, about 1 hour