Time to cook: 35-40 minutes


1 red pepper 
1 yellow pepper 
1 red onion 
1 courgette 
1 small aubergine 
1x 400g canned chopped tomatoes  
1x 15ml spoon (1tbsp) tomato ketchup 
1x 15ml (1tbsp) fresh thyme leaves 
4 lean pork chops 
Chopping board, knife, roasting tin, oven gloves, can opener, measuring spoon and mixing spoon. 
1. Preheat the oven to 200 C or Gas mark 6.
2. Prepare the ingredients:
  • deseed and chop the peppers
  • peel and slice the onion into wedges
  • cut the courgette into thick slices
  • chop the aubergine into large chunks
  • roughly chop the thyme.
3. Spread the vegetables out into a roasting tin.
4. Bake the vegetables for 10 minutes.
5. Stir through the tin chopped tomatoes, tomato ketchup and thyme.
6. Place the pork chops on top of the vegetables and return to the oven for 25-30 minutes.
Top tips
  • Serve with crusty bread and steamed green beans.
Did you know?
Ratatouille is a traditional vegetable stew from Provence, France, which typically consists of aubergine, courgette, onions, green peppers, tomatoes and garlic.
Weigh, measure, knife skills (bridge and claw), deseed, peel, mix and roast.
Nutrition information per 100g/serving: Energy 358/967kJ, protein 11.4/30.7g, carbohydrate 3.4/9.3g, carbohydrate of which sugars 3.0/8.1g, fat 3.0/8.1g, saturated fat 1.1/2.9g, dietary fibre 0.7/1.9g, salt 0.2/0.4g, iron 0.6/1.6mg