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.
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
- In a large pot or deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced eggplant and zucchini to the pot, and cook for 5-7 minutes until they start to soften.
- 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.
- 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