Detox Day 3 Lunch – Ratatouille



The making of Ratatouille (does it ring a bell?) 😉 – Since I’ve chosen a detox diet that includes a lot of veggies I thought I could make something interesting out of it. That’s when I realized I had all the ingredients to make Ratatouille and I thought, why not go for it! Eggplants, zucchinis, tomatoes & bell peppers – a few of my favorite veggies to work with as they take a quick time to cook & are also versatile. But this recipe calls for slow cooking these veggies in the oven for about an hour at 380°F (190°C) as the end result is Amazing!! I’ve paired this with baked fish fillet with fresh spring onions from our garden!!! 😍



  • 1 long (japanese) eggplant or 4-5 brinjals/baingan
  • Tomatoes – 2 large
  • Yellow squash – 1 large
  • Zucchini – 1 large 

For the Sauce:

  • olive oil – 2 tablespoons
  • Onion – 1 (small) diced
  • Red onion – 1 medium 
  • Tomatoes – 2 large
  • Dried red chillies – 2 (whole)
  • Garlic – 4 cloves, minced
  • Capsicum or red bell peppers – 1 cup, chopped 
  • Dried Oregano or Basil – 2 tablespoons (fresh leaves add more flavor)
  • Salt & pepper to taste 
  • Sugar – 2 teaspoons 

For the Dressing: (Optional)

  • Fresh basil – a pinch, chopped
  • Fresh cilantro/coriander leaves – a handful, chopped
  • Dried or fresh thyme – ½ teaspoon
  • Dried oregano – 1 teaspoon 
  • Garlic – 1 teaspoon, minced
  • Salt & pepper to taste
  • Olive oil – 4 tablespoons


  1. Preheat the oven for 380˚F (190˚C).
  2. Slice the eggplant, 2 tomatoes, squash, and zucchini into rounds and set aside.
  3. To make the sauce – boil 3 cups of water and blanch 2 tomatoes, red onion and whole red chillies for 7- 10 minutes. Remove from heat and let them cool down. Grind the tomatoes, onion & chillies with some salt until mushy & pulpy. Heat the olive oil in a deep saucepan over medium-high heat. Sauté the chopped onions, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the ground tomato mixture.Stir until the ingredients are fully incorporated. Add oregano & sugar. Stir well & remove from heat. Transfer the mixture to a 9*5 inch round glass casserole dish. 
  4. Arrange the sliced veggies in an alternating pattern (for example – eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Baked Ratatouille
Arrange in an alternating pattern.
  1. Prepare the seasoning:  In a small bowl, mix together the basil, cilantro , garlic, dried thyme, oregano, salt, pepper & olive oil. Pour the seasoning over the vegetables.
  2. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, until the vegetables are softened.
  3. Serve hot with some roasted chicken or fish.
The making of Ratatouille

1 thought on “Detox Day 3 Lunch – Ratatouille”

  1. Pingback: 10 DAY DETOX – Sugar, Spice, Biriyani Rice!

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