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Georgian Style Ratatouille Side Dish

Georgian Style Ratatouille Side Dish

Sharing Dish | with Aubergine, Pepper and Crispy Onions
5.0(5)
Recipe Development Team
Recipe Development TeamUpdated on March 25, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
218 kcal
Protein
: 
5.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

300 grams

Mixed Peppers and Red Onion

1 unit(s)

Red Onion

1 bunch(es)

Coriander

1 sachet(s)

Mixed Herbs

1 pinch

Chilli Flakes

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Energy (kJ)911 kJ
Energy (kcal)218 kcal
Fat4.2 g
of which saturates1.7 g
Carbohydrate40.4 g
of which sugars23.4 g
Dietary Fibre10.5 g
Protein5.3 g
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Baking Paper
•Large Frying Pan

Instructions

PDF
Roast the Veg
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. 

b) Trim the aubergine, then slice into rounds approximately 0.5cm thick. 

c) Place the aubergine and the peppers and onion mix onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 15-18 mins. Turn halfway through cooking.

Simmer the Sauce
2

a) Meanwhile, halve, peel and thinly slice the red onion. Finely chop the coriander (stalks and all).

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion and stir-fry until softened, 6-8 mins.

c) Add the mixed herbs and chilli flakes (use less if you'd prefer things milder). Cook until fragrant, 30 secs. 

d) Stir in the passata and red wine stock paste, along with the sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 2-3 mins.

Finish and Serve
3

a) When ready, stir the roasted veg and half the coriander through the sauce. Simmer, 1 min.

b) Taste and season with salt and pepper if needed.

c) Transfer your Georgian Style Ratatouille Side Dish to a serving bowl.

d) Finish with a sprinkling of the crispy onions and remaining coriander.

Enjoy!

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