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Ratatouille with mustard crumble


  • Heat a little oil in a large heavy-bottomed pot and gently sauté onions and garlic until tender. 
  • Add the capsicums, zucchini, eggplant and a decent amount of seasonings with more oil, if needed. Stir and cook until softened a little. 
  • Then add the tomatoes and stock. Turn the heat down, stir and simmer until thick and fragrant and the vegies are very tender. Taste for seasoning and stir through the parsley. 
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Combine the fresh breadcrumbs, parmesan and mustard with the remaining parsley. Then transfer the ratatouille to a gratin dish (or casserole) and scatter the crumb mixture over the top. Dot with butter (or spray with oil) and cook in the oven for about 20 mins until golden and bubbling. 
  • Serve with a simple salad on the side as a main dish or as an accompaniment to a grill or roast.


  • olive oil
  • 2 onions, sliced
  • 2 large garlic cloves, crushed
  • 2 yellow capsicums, cored, seeded & cubed
  • 2 red capsicums, cored, seeded & cubed
  • 3 zucchini, cut into chunks
  • 1 large eggplant, diced
  • sea salt & freshly ground pepper
  • 2-3 cans diced tomatoes, drained a little
  • ½-1 cup vegetable stock
  • 2½ heaped tbsp chopped fresh parsley
  • 6 tbsp fresh breadcrumbs
  • 3 tbsp freshly grated parmesan
  • 3 tspn Dijon mustard (or any other mustard)
  • about ½ cup softened butter (or olive oil spray)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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