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:

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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!