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Easy Ratatouille

Serves: 4

Ready in: 60 mins +

Cost Cutting Vegan Friendly

Ratatouille may look difficult, but using a jar sauce takes a lot of the hard work out of the equation

Easy Ratatouille Recipe: Veggie


1 medium aubergine

3 tbsp extra virgin olive oil

2 onions, peeled and thinly sliced

3 garlic cloves, peeled and chopped

1 bay leaf

1 green and red pepper, halved, deseeded and chopped

225g courgette, trimmed and thickly sliced

750g of Dolmio Bolognese sauce

100ml vegan red wine (optional)

30g fresh oregano, chopped

15g fresh rosemary, chopped

45g fresh flat leaf parsley, chopped

fresh Italian bread and

seasonal salad to serve


  • Remove the tops of the aubergine and cut into chunks. Rinse the aubergine, drain thoroughly and then pat dry with kitchen paper.
  • Heat the oil in a large pan. Add the onion and cook for five minutes or until softened. Stir in the aubergine and cook for a further five minutes.
  • Add the chopped garlic, bay leaf, peppers, courgettes and stir well. When softened, add the Dolmio Bolognese sauce, wine, oregano and rosemary. Bring to the boil, then reduce to a simmer. Cover the pan and continue to cook, stirring occasionally for a further 50 minutes or until the vegetables have softened and the sauce has thickened.
  • Stir in the parsley, spoon in warmed serving bowls. Serve with plenty of Italian bread and crisp seasonal salad.
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