Processed with VSCO with hb2 preset

This delicious recipe is:

  • Gluten free
  • Vegetarian
  • Vegan (omit cheese)
  • Dairy Free (omit cheese)
  • Made with local, fresh vegetables



Serves 4 (or 2 hungry people)

  • 2 aubergines
  • 3 medium-large tomatoes (or 4-5 smaller ones) – or if a more soup-y texture is desired, 1/2 can tinned tomatoes can be substituted here
  • 1/2 large onion
  • 1 medium capsicum 
  • 2-3 cloves garlic
  • 1 zucchini
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2-3 teaspoons vegetable oil (olive, sunflower etc)
  • Salt to taste

Optional: Fresh basil & cheese to garnish


Pre-heat oven to 160 degrees celsius.

  1. Cut aubergines length ways and make a deep cut in the centre of each half and around the perimeter, leaving 0.5-1cm at the edges. Using a spoon, remove the aubergine flesh, creating a “shell”.
  2. Brush these “shells” with oil and a small amount of salt. Bake for 15 minutes under tinfoil, this will soften but not completely cook the aubergine.
  3. Meanwhile, chop the onions in 2-3cm thin strips and cook in a saucepan with the garlic and some oil. Once the onions are translucent and begin to brown, add the roughly chopped or tinned tomatoes and leave to simmer for ~5 minutes, being careful not to burn them. Stir in the thyme, oregano & salt if desired.
  4. Take the aubergines out of the oven. Leave aside to cool.
  5. In a separate frying pan, add the capsicum, the ‘scooped-out’ aubergine (chopped) and the zucchini and cook in oil until soft.
  6. Add the contents in the tomato saucepan to the vegetables in the frying pan. Mix through to combine well and leave to simmer for ~4 minutes.
  7. Ensure the aubergines are positioned closely to the saucepan and on the oven tray. Scoop the ratatouille mixture into the aubergine halves. Add torn basil and cheese if desired.
  8. Bake in the oven for ~20 minutes, or until the aubergine halves are soft. 
  9. Serve immediately with quinoa or brown rice. Enjoy!

Processed with VSCO with hb2 preset

This recipe was brought to you as part of The Love Club’s Fair Foodies project. The aim is to create nutritional and delicious recipes that have simple and sustainable ingredients (local, fresh produce is used in all recipes where possible) with an affordable price tag.

All images and ideas in this post are property of Maddie Mason @ The Love Club and may not be reproduced or used without prior permission and full credit to the owner.


FairFoodies (1).png


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s