top of page



Prep Time:

20 Minutes

Cook Time:

60 Minutes


2 Servings

About the Recipe

There is nothing quite as delicious as slow cooked ragu and ratatouille, so why not have best of both worlds with this creation that I like to make to give that special feeling of gut-health ‘amore.

- Sunni Patel, PhD

The antioxidants from the vegetables and herbs are a sure fire way of keeping the free-radicals at bay.

If you choose to use mushroom mince it will provide additional sources of Vitamins C, B6, D and other micronutrients - Iron and Magnesium, where soya mince will provide additional protein (14.9g per 100g)


  • Olive oil

  • 1 tsp minced garlic 

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp dried marjoram

  • ½ tsp dried thyme

  • ½ tsp dried rosemary

  • 2 medium carrots (diced)

  • 2 medium onions (diced)

  • 3 celery sticks (diced)

  • 400g passata 

  • 1 veg stock cube

  • 100ml water

  • 200g mushrooms (minced) or soya mince, or 200g and courgette

  • 1 large pepper (diced)


  • 1 courgette

  • 1 aubergine

  • 3 tomatoes 

  • Olive oil

  • Dried herbs


Step 1

To a pot, add 3 tbsp olive oil, garlic and all the herbs and lightly fry for a minute or so (until you smell the aroma of the herbs) before adding the carrots, onions and celery.

Step 2

Once the vegetables are slightly softened add the passata, stock cube and water until the cube is fully dissolved in the mixture.

Step 3

Add the mince and peppers and cook on a medium heat for 10 minutes until you have a thick consistency.

Step 4

Whilst the ragu mix is cooking cut the topping vegetables (courgette, aubergine and tomato) into 3mm thin slices using a mandolin or a knife.

Step 5

Put the ragu mixture into an oven-proof deep dish and cool completely.

Step 6

Top the mixture with alternating slices of courgette, aubergine and tomatoes until you have covered the dish.

Step 7

Sprinkle with olive oil and herbs, cover loosely with aluminium foil and bake in the oven for 30 minutes at 180°C, and a further 10 minutes without the foil to brown the vegetables.

Step 8

Serve with a side salad.

bottom of page