Baked ratatouille with seed topping

  • 10 mins to prepare. 40 mins to cook.
  • Serves 4
For a classic and versatile dish, look no further. It’s cheap and easy to make, you don’t need meat because it is filling and packed with nutritious plant proteins.


  • 2 red onions
  • 4 cloves of garlic
  • 1 aubergine
  • 2 courgettes
  • 2 400g tins of chopped tomatoes
  • 1 tbsp of capers
  • 2 tbsp of olive oil, tbsp
  • 1 tsp of mixed herbs
  • 8 tbsp of breadcrumbs
  • 2 tbsp of sunflower seeds
  • 2 tbsp of pumpkin seeds

Each serving contains

  • Calories 250 13%
  • Sugar 9g 10%
  • Fat 15g 21%
  • Saturates 2g 8%
  • Salt 0.8g 13%

of your guideline daily amount


Pre-heat the oven to 180 degrees C.

Cut the onion into chunks, crush the garlic and chop the aubergine and courgette into 2cm cubes. Combine these with the tinned tomatoes, capers, herbs and extra virgin olive oil in an oven-proof dish.

Mix the breadcrumbs with the seeds and sprinkle over the vegetable casserole.

Bake for 40 minutes, covering with foil if the top begins to catch.

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