Shopping cart

There are currently no items in your shopping cart.

    Cyber Week sale now on! Shop now
    Black Friday is coming! Shop now


    This versatile dish is packed with succulent Mediterranean vegetables.

    Servings 4 persons, Preparation time 20 minutes, Cooking time: 45 minutes


    • 250 grams of eggplant (aubergine), sliced in rounds
    • 250 grams of zucchini (courgette), sliced in rounds
    • 250 grams of bell peppers, sliced
    • 250 grams of tomatoes, peeled and quartered
    • 2 onions, peeled and chopped
    • 2 cloves garlic, peeled and minced
    • Olive oil
    • Bay leaf
    • Thyme sprig
    • Salt and pepper


    • Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
    • Preheat the HomeCooker for 3 minutes at 175°C.
    • Add 2 tablespoons olive oil. Add the sliced eggplant and cook, turning occasionally for 5 minutes at 175°C. Sprinkle with salt and pepper and remove the eggplant.
    • Add 1 tablespoon of olive oil and add the zucchini slices. Cook for about 4 minutes at 175°C, then season with salt and pepper and remove from the pan. Repeat the procedure for the bell peppers
    • Add 2 more tablespoons olive oil and the onions to the pan and sauté for 3 minutes at 175°C.
    • Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Then add the bay leaf and thyme.
    • Add the garlic and salt and pepper if needed. Cover the HomeCooker with the lid and cook at 110°C for 30 minutes.
    • Chef’s tip: Ratatouille originated in the south of France, and some say in the city of Nice itself. It features the vegetables you would be likely to find in a potager in the middle of summer:
    Ratatouille | Philips Chef Recipes