My Mom left a comment on my latest CSA box that I had all of the ingredients to make ratatouille. I hadn’t even thought of it, but I just got finished making an adapted version of her delicious recipe and IT WAS AWESOME!
1 large eggplant, chopped
¾ large green or red pepper, chopped
¾ large yellow onion, chopped
1 T olive oil
3 cloves garlic, minced
3 T tomato paste
2 med. zucchini, chopped
3 or 4 fresh tomatoes chopped OR 1 can petite diced canned tomatoes
Parmesan Cheese (to top, if you want to make this not vegan)
1. Cut vegetables uniform size.
2. Sauté onions and garlic in olive oil under tender. Add tomato paste and Italian seasoning. Let tomato paste get a little hot and bubbly.
3. Add all ingredients except fresh basil. If you don’t have fresh, you can substitute dried basil if you want.
4. Stir over medium to medium low heat and cook covered for about 30 minutes. Stir from time to time. When all vegetables are soft, add the fresh basil. 5-10 leaves, to taste. If you don’t have fresh basil, you have already added the dried basil.
This is good served over brown rice (my favorite) or any type of pasta with a bit of parmesan cheese to un-veganize it. It is usually better the next day, after flavors have blended. AKA ready for you to take in a tupperware for lunch.