You don’t have to say adieu to French cooking when trying to lose pregnancy weight. With a few simple changes to traditional recipes, you can enjoy classic French restaurant favourites at home, without the high amount of calories that typically come with ordering them!
This simple, one-pot recipe for Ratatouille is not only nutritious but is also low in calories, budget-friendly and simple to prepare. This recipe removes the excess oil and white wine that are usually added to a classic Ratatouille, without sacrificing on flavour, making it a great addition to your healthy eating plan.
Packed with vegetables this recipe is high in lycopene, fibre, Vitamin A and Vitamin C and can be served as either a main course, or as a side alongside some lean beef or chicken.
Finally, Ratatouille is known for ‘travelling well’, meaning that is a great one to eat as leftovers (some people swear it tastes better the next day) or freeze and serve up to 2 months later.


  • 2 tablespoons olive oil
  • 1 large eggplant, cut into cubes
  • 2 zucchinis, cut into cubes
  • 1 large onion, sliced
  • Half a cup of water
  • 1 yellow capsicum, cut into cubes
  • 2 cloves crushed garlic
  • 1 x 400g tin of diced tomatoes
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh basil
  • Cracked black pepper
  • 2 tablespoons of red wine vinegar

Optional Extras:

  • Switch the yellow capsicum for red or green capsicum
  • Stir in some baby spinach towards the end for added folate and fibre
  • Replace the zucchini with mushrooms


  • In a large skillet or frying pan lightly fry the eggplant in 1 tablespoon of olive oil for 5 minutes.
  • Once the eggplant has been browned, add the onion, zucchini and capsicum with another tablespoon of olive oil and saute lightly for 3-4 minutes or until the onion becomes clear.
  • Add the garlic and saute for one minute, then add the can of tomatoes and half a cup of water and stir.
  • Add the thyme and red wine vinegar and simmer on low heat, covered for 20 minutes.
  • Stir through the fresh basil, and serve with a sprinkle of cracked pepper and some fresh thyme on top.

Serves 4. Calories per serve: 201
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