Autumn Veg Ratatouille


  • 250g chickpea pasta

  • 1 large eggplant

  • 3 cloves of garlic

  • 1 red onion

  • 3 tbsp oil

  • 1 yellow capsicum

  • 1 zucchini

  • 400g chopped tomato

  • 1 tsp dried basil

  • 2 tsp dried oregano

  • 1 tbsp balsamic vinegar

  • 2 tbsp baby capers

Serves: 3


  1. Finely chop the onion and garlic, and chop the eggplant into 1cm cubes. Add these ingredients to a saucepan with the oil and sauté for around 5 minutes on high heat until the eggplant softens.

  2. Chop the capsicum and zucchini and then add to the pan, along with the tomato, basil, oregano, balsamic vinegar and capers. Simmer the mixture on a medium heat and stir occasionally.

  3. Cook the pasta in a saucepan of boiling water. Checking the texture of the noodles around the 8 minute mark, and strain when your desired texture is achieved.

  4. Combine the pasta with the ratatouille and serve.