Vegan Eggplant Ratatouille Recipe
Ingredients
| Eggplant | 1 | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Vegetable or olive oil - 3 tablespoons | ||
| Yellow squash | 1 Large | |
| Zucchini | 1 Large | |
| Tomatoes | 1 Large, chopped | |
| Salt | 2 Teaspoon | |
| Thyme leaf | 1 Teaspoon, crumbled | |
| Basil leaf | 1 Teaspoon, crumbled | |
| Pepper | 1/4 Teaspoon | |
Directions
GETTING READY
1) On a cookie sheet, place the whole eggplant.
2) In moderate oven at temperature 350°, bake the eggplant for 45 minutes or until it is tender.
3) On wire rack, let the eggplant cooled.
4) Halve the eggplant and scoop out the pulp, let the shells remain as it is.
5) Trim zucchini and squash and cut them into halves.
MAKING
6) In a large skillet, heat oil and sauté onion and garlic until soft.
7) Add squash and zucchini and sauté for 3 minutes while stirring.
8) Stir in salt, tomatoes, thyme, pepper and basil and cook until well blended.
9) Cover the skillet and simmer for 30 minutes until vegetables are tender and liquid is absorbed.
10) Spoon the cooked vegetables into empty eggplant shells.
SERVING
11) Serve as side dish with meats or chill to serve as an appetizer
1) On a cookie sheet, place the whole eggplant.
2) In moderate oven at temperature 350°, bake the eggplant for 45 minutes or until it is tender.
3) On wire rack, let the eggplant cooled.
4) Halve the eggplant and scoop out the pulp, let the shells remain as it is.
5) Trim zucchini and squash and cut them into halves.
MAKING
6) In a large skillet, heat oil and sauté onion and garlic until soft.
7) Add squash and zucchini and sauté for 3 minutes while stirring.
8) Stir in salt, tomatoes, thyme, pepper and basil and cook until well blended.
9) Cover the skillet and simmer for 30 minutes until vegetables are tender and liquid is absorbed.
10) Spoon the cooked vegetables into empty eggplant shells.
SERVING
11) Serve as side dish with meats or chill to serve as an appetizer
Chef
