Ingredients
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1 large eggplant, diced
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2 zucchinis, diced
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2 red bell peppers, diced
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1 yellow onion, chopped
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4 cloves garlic, minced
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2 cups diced tomatoes (canned or fresh)
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2 tbsp olive oil
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp dried basil
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1 Salt and pepper to taste
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1 Fresh basil leaves, for garnish (optional)
Directions
Transport your taste buds to the sunny landscapes of Provence with this Vegan Ratatouille. It’s a simple yet flavorful dish that captures the essence of French cuisine.
Ratatouille tastes even better the next day, so consider making it ahead of time for a more developed flavor.
Steps
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1
Done
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Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. |
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2
Done
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Stir in the minced garlic and cook for an additional minute until fragrant. |
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3
Done
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Add the diced eggplant, zucchinis, and red bell peppers to the pan. Sauté the vegetables for about 10 minutes, or until they start to soften. |
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4
Done
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Sprinkle the dried thyme, oregano, and basil over the vegetables. Season with salt and pepper to taste. Stir well to evenly coat the vegetables with the herbs. |
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5
Done
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Pour in the diced tomatoes and stir to combine. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally. |
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6
Done
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Taste and adjust the seasoning if needed. If you prefer a thicker consistency, you can continue to simmer for a few more minutes uncovered. |
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7
Done
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Serve the Vegan Ratatouille hot, garnished with fresh basil leaves if desired. It's perfect as a main dish, side, or served over cooked pasta or rice. |
