Brazilian Style Aubergine Ratatouille with Green Olive Farofa

Serves: 4

Chef Top Tip

"This Brazilian inspired classic French dish is topped with a crispy, green olive infused cassava topping, which is an extremely popular condiment served with lots of Brazilian dishes. The cassava flour is fried in oil to give a nutty crunchy texture; if you can’t source it don’t despair, the ratatouille is delicious on its own!"


  • 100ml sunflower or rapeseed oil
  • 4 medium or large aubergines
  • 2 onions
  • 4 garlic cloves, crushed
  • 2 tbsp freshly chopped coriander
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp cayenne pepper
  • 2 tsp freshly chopped oregano (or ½ tsp dried)
  • 2 x 400g cans chopped tomatoes, in juice
  • 1 tbsp tomato purée

For the farofa:

  • 75g cassava flour
  • 100ml sunflower or rapeseed oil
  • 1 garlic clove, crushed
  • 1 onion, finely chopped
  • 50g pitted green olives, finely chopped


For the ratatouille:

  1. Heat the oil in a large frying pan.
  2. Slice the aubergine into 1cm thick slices and fry them in batches in the hot oil until golden; remove them onto kitchen towel to remove excess grease.
  3. In another pan, heat a little of the oil and when hot, add the onion and garlic - cooking for 5 minutes until beginning to soften.
  4. Add the spices, cook together for further 5 minutes, before adding the chopped tomatoes and tomato puree.
  5. Bring to the boil, reduce the heat to a simmer and cook for 20 minutes.
  6. Preheat oven to 175c
  7. Place a bed of cooked aubergine on the base of a 25cm ovenproof dish, spoon over some of the tomato mix , then top with another layer of aubergine.
  8. Continue this way, finishing with a layer of aubergine on the top.

To prepare the farofa:

  1. Heat the oil in a large frying pan, when hot, add the onion and garlic and fry until lightly golden
  2. Add the cassava flour and keep in moving in the pan until it becomes lightly toasted and crunchy.
  3. Add the green olives and season to taste.
  4. Sprinkle the farofa over the aubergine dish and then transfer it to the oven to bake for 10 minutes.
  5. Remove and leave to cool for 5 minutes before serving.

All products marked in bold are available to purchase through Vegetarian Express.