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Crunchy Topped Ratatouille

Serves 6


  • 2 medium eggplants, cubed
  • 3/4 cup chopped onion
  • 2 cloves garlic, crushed
  • 1 cup diced green pepper
  • 1 1/2 cups diced zucchini
  • 1 1/4 cups sliced mushrooms
  • 1 x 400g can tomatoes, chopped
  • 50g Australian edam cheese, grated
  • 1 1/2 cups crunchy processed bran cereal
Download Recipe (PDF)


  1. Sprinkle eggplant with salt, stand 10-15 minutes. Using a non-stick pan, cook onion and garlic until onion is clear and tender. Add green pepper, cook 2 minutes. Rinse eggplant. Add to frying pan with zucchini, mushrooms and tomatoes. Allow to heat through. Place in a 20 x 27cm casserole dish. Combine cheese and slightly crushed cereal. Place on top of ratatouille and place in oven. Bake at 180ºC for 15 minutes until cheese melts. Flavour can be varied by addition of curry powder or fresh herbs such as basil, thyme and parsley, to vegetables.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 430
Protein (g) 7
Fat, Total (g) 3
Carbohydrates (g) 10
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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