Vegan Ratatouille Recipe
Ingredients:
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 tomatoes, diced (or 1 can diced tomatoes)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, thinly sliced, for garnish
Instructions:
- Prepare the Vegetables:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
- Add the diced eggplant and cook for 5-7 minutes until softened. Remove from the skillet and set aside.
- Cook the Onions and Peppers:
- In the same skillet, add another tablespoon of olive oil if needed.
- Add the diced onion, garlic, and bell peppers. Cook for about 5 minutes until softened.
- Combine and Simmer:
- Stir in the diced tomatoes, tomato paste, dried thyme, and dried oregano.
- Season with salt and pepper to taste.
- Add back the cooked eggplant. Stir well to combine all ingredients.
- Simmer Until Tender:
- Cover the skillet and let the ratatouille simmer over low heat for 20-25 minutes, stirring occasionally, until all vegetables are tender.
- Serve:
- Once cooked, taste and adjust seasoning if needed.
- Garnish with fresh basil leaves before serving.
Note: Ratatouille can be served hot, warm, or at room temperature. It’s delicious on its own or as a side dish with crusty bread or quinoa. Enjoy your vegan Ratatouille!