A little Asian ratatouille from Kim Phat

A little Asian ratatouille


  • A little olive oil
  • 1 onion, roughly sliced
  • 2 garlic cloves, crushed and chopped
  • 1 eggplant, sliced
  • 2 sliced zucchini
  • 1 julienned pepper
  • 1 bird's eye chilli, finely chopped
  • 1 tomato, cut into pieces
  • 1 can of 398ml diced tomatoes
  • 1 tsp of thyme
  • 1 tbs of soy sauce
  • Salt and pepper


1- In a large pan over medium heat, put a little olive oil and add the onion, garlic and eggplant. Cook, stirring, for about 2 minutes. Place the ingredients in a bowl and set aside.
2- in the same pan, add a little oil and add the zucchini, pepper, chilli and tomato. Mix well and cook for 2 minutes. 3- Add the bowl of onion, garlic and eggplant.
Mix everything well and add the canned tomatoes and thyme. Cook everything for at least 5-6 minutes.
4- Add the soy sauce and pepper.
5- Serve as a side dish. Eat cold or hot.

Extra Virgin Olive Oil

Tomato sauce


Bird's Eye Chili

Black pepper



Soya Sauce



Red pepper