The Spice Club Ratatouille

The Spice Club Ratatouille



4 persons

  • 450 g eggplant, in large cubes
  • 450 g zucchini, in large cubes
  • 450 g yellow squash, in large cubes
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 4 teaspoons The Spice Club Maroc spice mix
  • 90ml extra virgin olive oil, plus extra for serving
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp The spice club Thyme
  • 6 Roma tomatoes, diced
  • 2 large peppers, diced
  • ¼ cup thinly sliced ​​fresh basil, plus extra for serving


Step 1: Preparing the Vegetables

  • Preheat the oven to 200°C.
  • Place the eggplant, zucchini and yellow squash on a baking sheet.
  • Sprinkle with salt, pepper, garlic powder and The Spice Club Maroc spice mix.
  • Drizzle with 3 tablespoons of olive oil and mix well.
  • Roast the vegetables in the oven for 20-25 minutes, or until golden brown and soft. Stir halfway through.

Step 2: Preparing the Base

  • Heat the remaining 3 tablespoons olive oil in a large saucepan over medium heat.
  • Add the chopped onion and cook until soft and translucent, about 5 minutes.
  • Add the minced garlic and thyme and cook for another 1-2 minutes until the garlic is fragrant.

Step 3: Add the Tomatoes and Peppers

  • Add the diced Roma tomatoes and peppers to the pan.
  • Cook everything together for 10 minutes, until the tomatoes have released their juices and the peppers begin to soften.

Step 4: Mix and Simmer

  • Add the roasted eggplant, zucchini, and yellow squash to the pan.
  • Mix everything well and simmer over low heat for another 10 minutes so that the flavors can blend well.

Step 5: Finishing and Serving

  • Stir the thinly sliced ​​basil into the ratatouille.
  • Season with additional salt and pepper to taste.
  • Serve warm, drizzled with extra olive oil, the spice club topping (optional) and garnished with extra fresh basil.

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