Ratatouille, a rustic farm to table style dish. It’s a summer/early fall recipe for those who appreciate big flavor and simplicity while using the seasons harvest.
Total Time
1hr 45min
4.4
5 Ratings
Author: The Simple Veganista
Servings:
2
Ingredients
•
2
cans
(15 oz)
Chickpeas
, drained, rinsed
or 3 cups cooked chickpeas
•
4
Tbsp
Olive Oil
•
1
Eggplant
, diced
•
3
Small
Zucchini
, diced
•
1
Red Bell Pepper
, sliced
•
1
Yellow Bell Pepper
, sliced
•
1
Onion
, sliced
•
4
cloves
Garlic
, chopped
•
3
cups
Grape Tomatoes
, halved
•
3
Fresh Basil
•
to taste
Mineral Salt
•
to taste
Crushed Red Pepper Flakes
Cooking Instructions
1.
Chop the Garlic (4 cloves) and the Grape Tomatoes (3 cups) into halves.
2.
Slice the Onion (1) and the Red Bell Pepper (1) and Yellow Bell Pepper (1).
3.
Dice the Eggplant (1) and the Zucchini (3).
4.
In a heavy bottom pot or dutch oven, heat 2 tablespoons of Olive Oil (4 Tbsp) oil over medium heat, add eggplant (4 Tbsp) and Small Zucchini sauté for 5 minutes.
5.
Remove from pot and set aside.
6.
Heat remaining 2 tablespoons olive oil over medium heat, add onion, garlic and bell peppers, saute for 3-4 minutes.
7.
Add tomatoes, mix well and cook for 5 minutes.
8.
Add in Eggplant, Zucchini, Herbes de Provence or thyme, spices and season with Mineral Salt (to taste), and fresh pepper.
9.
Reduce heat to low and simmer uncovered for 15 minutes.
10.
Add in Chickpeas (2 cans) and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for crispier vegetables, more time for softer vegetables and more juices). Stir occasionally until ready. Add in Crushed Red Pepper Flakes (to taste). Add in Fresh Basil (3).
11.
Serve topped with chopped fresh herbs. Pair it with a gluten free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, rice or pasta to make it go further.
Nutrition Per Serving
CALORIES
862
FAT
38.1 g
PROTEIN
31.7 g
CARBS
106.9 g
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