Photo - Bethan Wainman

Recipe | Ratatouille

Bitter about our failed bid at MasterChef, Catalyst asked Bethan Wainman to help us. Here’s her second entry in a series of recipe columns for a cheap student feed.

by Bethan Wainman

Ratatouille – serves 2

Ratatouille is the kind of dish that can instantly rid you of the guilt a weekend of beer and Big Macs can cause. Traditionally fresh tomatoes would be used but, because we’re students, a 66c can of diced tomatoes from Coles will do just fine. You can team this recipe with any grain or staple, including rice, quinoa, bread or pasta. I served mine with pasta.


  • 2 tbs olive oil
  • Half an onion
  • 2 cloves fresh garlic or garlic from jar
  • 1 tsp mixed herbs
  • ½ eggplant
  • ½ capsicum
  • 1 zucchini
  • 4 mushrooms
  • 1 can 400g diced tomatoes
  • 2 tbs tomato paste
  • 1 tsp sugar
  • Salt and pepper to taste
  • Grated cheese (optional)



  • First, heat the olive oil in a medium sized saucepan with a lid.
  • While it is heating, cut the onion into small cubes. Crush the garlic cloves and chop finely. Add to pan.
  • Cook the garlic and onions on medium heat until onion is transparent.
  • Meanwhile, cut the eggplant, capsicum, zucchini and mushrooms into cubes about 1cm in diameter, adding as you go.
  • Cook for around 5 minutes, until the vegetables are soft. If you are having with rice, pasta or other grain, now is a good time to start cooking that.
  • Add diced tomatoes from can and mixed herbs. Add sugar.
  • Season with salt and pepper to taste. Stir and close lid. Cook for around 10 minutes. The vegetables should be soft but still hold their shape.
  • Serve hot with pasta, rice, quinoa or bread. Cheese can also be a good addition.


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