In Anton Ego’s words from Ratatouille: In the past, I have made no secret of my disdain for Chef Gusteau's famous quote : “Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere”. For vegetarians and plant-based boxes. 

  • Toss some cubed aubergine with some salt and allow to degorge in a colander for 30 minutes. Pat dry with a paper towel, to remove any bitter liquids released, and set aside. 

  • In a large Dutch oven or heavy-bottomed pot over medium-high heat, add some olive oil. When the oil is hot but not smoking, add the eggplant and cook, stirring often, until golden, about 8 to 10 minutes. If the eggplant absorbs all the oil and begins to stick to the bottom, add more oil as needed. Remove the eggplant and set aside in a medium bowl. 

  • Add some more olive oil to the pot and cook some diced zucchini until golden but not completely tender, 2 to 4 minutes. Remove and transfer to the bowl with the eggplant. Do not wash out the pot. 

  • Using your hands, dice up some tomatoes and season them with some teaspoon of the salt and set aside.

  • Chop up some herbs of choice - thyme, rosemary, oregano, bay leaf all work well. 

  • In the same pot, heat some more oil. Add some onions and the herbs, and cook until the onions are soft and translucent, about 8 to 10 minutes. Add some diced sweet peppers and/or some sliced carrots coins if you don’t have sweet peppers on hand and cook, stirring occasionally for about 14 to 16 minutes. 

  • Add some garlic and some red pepper flakes to taste and cook until fragrant, 1 to 2 minutes. 

  • Add half the tomato, then reduce the heat to medium low and cook until the tomatoes are very soft and the flavours have melded together, about 8 to 10 minutes. 

  • Add the reserved eggplant and zucchini and the remainder of the diced tomatoes (you can also add some cooked tomatoes if you wish), and stir 2 to 3 times to combine. Season with salt, cover and reduce the heat to low. Cook until all the vegetables have softened, about 12 to 15 minutes. 

  • Remove from the heat, adjust the seasoning as needed. Top with some herbs of your choice, we like to use basil or parsley, and serve.


1.     Try things that might not work. You never know until you try. 

2.     Your only limit is your soul. This one is kind of up for interpretation. 

3.     Always follow the recipe but add something unexpected. A twist never hurt anyone.

4.     Great bread has a great crust. 

5.     Anyone can cook.