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16 Aug, 2023

Summer Ratatouille with Pesto Aubergine

This is the perfect summery dish to enjoy a taste of the mediterranean, paired with some extra gut-friendly goodness as well. Ratatouille is combined with pesto aubergine, chickpeas, lentils, roasted carrots, finished with crumbled feta and toasted seeds.


Serves 2.


  • 1 tin chickpeas
  • 1 tbsp dukkah
  • 1 small handful parsely, roughly chopped
  • 200g puy lentils, cooked
  • 2 tbsp sunflower seeds, lightly toasted
  • A small block of vegan or regular feta, we like Violife

For the ratatouille:

  • 1 red pepper, cut into chunks
  • 1 green courgette, cut into rounds
  • 1 yellow courgette, cut into rounds
  • 1 onion, diced
  • 2 cloves of garlic, crushed
  • A handful of fresh basil, roughly chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 x can of tinned tomato
  • 1 tbsp cold pressed rapeseed oil
  • Salt
  • Pepper

For the pesto aubergine:

  • 1 aubergine, cut into chunks
  • 2 tsp rapeseed oil
  • 1 large handful of kale
  • 1 handful basil
  • 50g cashew nuts
  • 25g sunflower or pumpkin seeds
  • 2 tbsp olive oil
  • Good pinch
  • Salt
  • Zest and juice of 1/2 lemon

For the roasted carrots:

  • 100g carrots, chopped into batons
  • 2 tsp cold pressed rapeseed oil
  • 1 tsp fennel seeds
  • Salt
  • Pepper


  1. Make the ratatouille by adding the diced onion to a pan and sauteing for 3-5 minutes until translucent. Add the garlic and saute for a further 2-3 minutes until golden.
  2. Add the chopped vegetables - courgettes and peppers to a baking try and adding the oil, dried basil and a pinch of salt and pepper. Roast for 25-30 minutes on 180 degrees celsius.
  3. Roast the carrots on another baking tray with the oil and fennel seeds, as well as a pinch of salt and pepper.
  4. Meanwhile, make the pesto by blitzing all the ingredients together until smooth.
  5. Add the chopped tomatoes with the dried oregano to the pan and simmer, until reduced by 40%, and thickened. Add the roasted veg (excluding the aubergine and carrots) and fresh basil when cooked and simmer together for a further 5-10 minutes until well combined. Leave to chill.
  6. Mix the chickpeas with the lentils as well as the chopped parsely and dukkah and a little olive oil, salt and pepper.
  7. Mix a couple of heaped tablespoons of pesto in with the aubergine until coated, leaving any reserves in an airtight container to keep in the fridge for up to 5 days.
  8. Plate up with the dukkah chickpea and lentil mix and top with a couple of heaped spoons of the ratatouille (also served great chilled), pesto aubergine and roasted carrots. Top with a sprinkle of seeds and some crumbled feta. Enjoy warm or cold!

For when you don't want to cook, enjoy our fresh, summery, ready-to eat meals just like this one on our meal plans. Check out the options here or take our quiz to find a plan that works for you.