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Ratatouille Swirl with Garlic Passata Base and Green Pesto drizzle

Ratatouille Swirl with Garlic Passata Base and Green Pesto drizzle

The Balanced Kitchen
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins



  • 500 mls tomato passata
  • 2 cloves garlic minced
  • 1 tbsp red wine vinegar
  • 2 tbsp dried mixed herbs
  • 1 red onion chopped
  • 2 tbsp red pesto
  • Sea salt & ground black pepper seasoning


  • 2 aubergines
  • 4 large tomatoes
  • 3 courgettes
  • 3 small sweet potatoes



  • Create the sauce by chopping the onion, mincing the garlic and adding it to a large, shallow casserole dish with the dried herbs, vinegar, passata and red pesto. Give it all a good stir then cover with a lid and leave to one side while you cut the vegetables.


  • Wash the audergine, tomatoes and courgette and peel the sweet potatoes. Slice each roughly 5mm thick.
  • When you have sliced enough to fill the casserole dish, start placing them from the outside, in a circular shape around the edge. Continue until you reach the middle.
  • Place it in the oven covered with a lid or foil and bake in a preheated oven at 180 degrees C for 30 mins.
  • After 30 mins, remove the lid/foil and bake for a further 30-40mins.
  • When it's ready, it will have reduced and the edges of the veggies will have become crispy.
  • Use store bought or home made pesto and drizzle it over the top of the ratatouille with a spinkle of dried herbs before serving.


Serve with cous cous and some green salad leaves.
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