Vegan Ratatouille With Eggplant And Zucchini

This Vegan Ratatouille with Eggplant and Zucchini is a delicious and healthy dish that is perfect for a light lunch or dinner. Packed with fresh vegetables and aromatic herbs, this dish is a must-try for any vegan or vegetable lover.

Vegan Ratatouille With Eggplant And Zucchini

Ingredients

  • 1 large eggplant, diced
  • 2 medium zucchinis, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large pot or deep skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the diced eggplant and zucchini to the pot, and cook for 5-7 minutes until they start to soften.
  4. Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Cook for an additional 15-20 minutes, stirring occasionally, until the vegetables are tender.
  5. Adjust seasoning to taste and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
7g

Supplies

Large pot or deep skillet Cutting board Knife Wooden spoon

Tools

Serving spoon Measuring spoons

Serving suggestions

Serve the Vegan Ratatouille with crusty bread or over cooked quinoa for a complete meal.

Tips & tricks

For added flavor, sprinkle some fresh chopped basil or parsley on top before serving.

Cost

$10