Defeat Diabetes

Ratatouille with Grilled Lamb

< 1 min read

This yummy ratatouille brings a zing of colour to any dinner table! Our clever trick tomato sauce is a great source of vitamin C, minus the blood sugar spike so many traditional tomato sauces inspire.

Ratatouille With Grilled Lamb

This classic dish is rustic cooking at its best: colourful, flavoursome and hearty!
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Prep Time 20 minutes
Cook Time 50 minutes
Meal Type Dinner
Cuisine Mediterranean
Servings 4 People
Dietary Dairy-free


  • 4 tbsp olive oil
  • 1 eggplant, diced in 3cm chunks
  • 2 garlic cloves, peeled and finely chopped
  • 1 brown onion, roughly chopped
  • 1 red capsicum, seeded and roughly chopped
  • 1 yellow capsicum, seeded and roughly chopped
  • 1 zucchini, diced in 3cm chunks
  • 500 g tomatoes, ripe, diced
  • sprig thyme
  • 1 cup basil and mint leaves, chopped
  • ½ cup black olives, pitted
  • 6 anchovy fillets
  • 2 tbsp capers
  • 1 lemon zest and juice
  • 4 large lamb chops
  • salt and pepper, to season


  • Heat 2 tablespoons of oil in a frypan over low heat and cook eggplant in batches until golden and softened. Add extra oil if required. Remove eggplant and set aside.
  • Add 2 tablespoons olive oil to the pan over low heat and add garlic, onions, capsicum and zucchini. Cook until softened.
  • Add the tomato, eggplant and thyme. Cover the pan and allow to simmer for 30 minutes.
  • Add the basil and mint to the ratatouille. Season with salt and pepper.
  • Add olives, anchovies and capers. Squeeze over lemon.
  • Cook lamb chops on a hot griddle pan to your liking. Let sit for a few minutes, sprinkle with sea salt and slice into thin slices.
  • Serve grilled lamb slices on top of the ratatouille.


Tip: For a vegetarian option swap pan-fried lamb for sliced halloumi or paneer cheese.

Nutrition (per serve)

Net Carbs: 19.6gProtein: 40gFat: 32.7gFiber: 9.4g
Keyword Lamb, Ratatouille, Tomato
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