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Mushroom and Brinjal Ratatouille Bake

Mushroom and Brinjal Ratatouille Bake


For 2


  • 2 tbsp olive oil, plus extra for drizzling
  • 2 cloves garlic, crushed
  • 1 large brinjal, cut into 2cm dice
  • 3 large juicy tomatoes, chopped
  • 500 grams mixed fresh mushrooms, sliced
  • 1 large onion, sliced
  • 1 red or orange pepper, sliced
  • 0.5 cup hard sheep’s milk cheese, grated

Mushroom and Brinjal Ratatouille Bake Method

    1. Heat 1tbsp olive oil in a large pan and sauté the garlic for a minute. Don’t let it burn. Add the brinjal and cook until tender, about 10 minutes. Add the tomatoes, season well and cook another 5 minutes.
    2. Meanwhile, in another pan, sauté the mushrooms in the remaining oil. Season and set aside. 
    3. In a small casserole dish, spread half the brinjal mixture on the bottom. Top with half the mushrooms, and half the onion and pepper. Sprinkle with half the cheese. Repeat. 
    4. Drizzle with a little extra olive oil. Bake in a 180°C oven for about 30 minutes, until golden.
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