Spiced Ratatouille with Sweet Potatoes

Tomato vegetable stew with sweet potatoes

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Nutrition (per portion)

Total Fat8g

Saturated Fat

Total Carbohydrate24g


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Serves: 1


Total Time:

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U.S. U.K. Conversion chart
  • 3  courgettes, cut into 1cm (½in) cubes
  • 1 medium aubergine, cut into 1cm (½in) cubes
  • 1  red onion, sliced
  • 3  garlic cloves, sliced
  • 1  red pepper, halved, deseeded and sliced
  • 3 medium carrots - around 225g - cut into 1cm (½in) cubes
  • 2  sweet potatoes - around 450g - cut into 1cm (½in) cubes
  • 3 tablespoon(s) olive oil
  • Half teaspoon(s) ground allspice
  • 2 teaspoon(s) coriander seeds
  • 500 ml carton or bottle passata


  1. Preheat the oven to 200°C (180°C fan oven) mark 6. Take two large roasting tins and put the courgettes, aubergine, red onion, garlic and pepper into one and the carrots and sweet potatoes into the other. Drizzle both lots of vegetables with olive oil and sprinkle with allspice and coriander seeds. Toss well.
  2. Roast the vegetables for 20min, then turn and continue to roast for 20min until tender and slightly charred. To prepare ahead, cool, put in an airtight container and chill until needed.
  3. To serve, preheat the oven to 200°C (180°C fan oven) mark 6. Put the roasted vegetables in a roasting tin, add the passata and toss well. Season generously and cook for 20min.
  4. To serve in a neat shape, put a 7.5cm (3in) plain cutter on a serving plate, spoon in the ratatouille and lift up the cutter.
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