Cooking with Little Miss Ling: Ratatouille

There is a certain sense of satisfaction that comes with preparing a dish that is aesthetically pleasing. You do eat with your eyes after all.

This recipe is sure to impress your guests, both in taste and presentation. And the best part of all? It looks like you put way more effort into it than you actually did! But shhh… that’s our little secret!


420g tomato pasta sauce
3 tomatoes, sliced
1 red onion, halved and sliced
1 yellow capsicum, halved and sliced
1 zucchini, sliced
1 eggplant, sliced
olive oil
dried thyme

  1. Preheat oven to 180°C.
  2. Spread the tomato pasta sauce in the base of a 24cm diameter baking dish.
  3. Arrange the vegetables co-centrically. Drizzle with olive oil. Sprinkle over the dried thyme. Season with salt and pepper to taste.
  4. Bake for 25 minutes, then cover with aluminium foil and bake for another 20 minutes.

Arrange the vegetables co-centrically.


I like to serve my ratatouille on a toasted cheesy baguette, topped with fresh basil. But it also makes an excellent side dish on its own.


Adapted from Sandwicherie.