For the kids 


2 slices bread

grated cheddar or mozzarella cheese

2 tbsp Ratatouille

1 serving

METHOD: Lightly butter one side of both slices of bread, on the unbuttered side spoon over the ratatouille, sprinkle the cheese over the top [a lot or a little]

EXTRA: add a heaped tsp on Miami atchar for some zing.

For Dad


2 cups Miami Ratatouille

4 eggs

Salt and pepper

2 servings



Preheat oven to 180 degrees. Place ratatouille in 2 ovenproof ramekin dishes or one larger ovenproof dish, set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.


For Mom 

1 tin Miami ratatouille

1 tin canned chickpeas, drained & rinsed

1-2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon white or red wine vinegar

2 cloves garlic, minced

pinch of red pepper flakes

fresh basil leaves, sliced [optional]



Preheat oven to 220 degrees.

Place ratatouille in an oven proof dish, drizzle the vinegar and toss the minced garlic through. Add chickpeas and red pepper flakes. Bake 5-10 minutes.

Remove from the oven and sprinkle the sliced basil on top. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. 

A treat: crusty bread on the side