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Ratatouille

Something Like Ratatouille – Vegan

Ratatouille is a traditional French recipe, a stew of summer veggies including zucchini, eggplants, bell peppers, tomatoes, and herbs. This delicious stew can be found in different versions and variations throughout the Mediterranean region from Spain to Italy, Greece and even Turkey.

In this recipe however, the vegetables are sauteed instead of simmered in a covered pan. This way, the vegetables are cooked to perfection while still having a little crunch, which not only results in higher vitamin content, but makes the dish look much more colorful and fresh.

This medley of farm-fresh zucchini, eggplants, bell peppers, tomatoes, and herbs are a real treat, and the natural tastes and scents of all the different ingredients compliment each other very nicely. It is a great dish on its own, but can also be served with fresh bread, your favorite grain, pasta, or as a side dish accompanying fish, poultry or meat.

Ratatouille

Ingredients For 2 People:
1 large eggplant (about 1 pound)
1 large zucchini (about 1 pound)
2 yellow bell peppers (or any color)
2 tomatoes
1 onion
2 garlic cloves
1 handful fresh parsley
1 handful fresh oregano
1 handful fresh thyme
3-4 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions:
Wash all the veggies and herbs and drain. Cut the vegetables into bite sized pieces (about ½ inch cubes). Peel the onion, then cut into thin strips.

Put a large frying pan or skillet on the stove over medium heat, add the olive oil, then add the onion and cook until the onion starts to get fragrant and translucent. Add the eggplant and tomatoes and stir-fry for a few minutes until the eggplant begins to soften. Add the zucchini and bell peppers. Peel and press the garlic into the pan. Finely chop the oregano and parsley and add to the veggies; pull the thyme leaves off their stem and add to the pan. (This can be done easily while holding the top part with one hand and pulling downwards with two fingers along the stem. Alternatively, entire thyme stems can also be added, as they will still give off their aroma. The stems can be discarded once the dish is cooked).

Add salt and pepper to taste and sauté, stirring occasionally until peppers and zucchini become tender—usually just a few minutes. Serve and enjoy!

Bon appetite!


August 8th 2015 by Eliane Baggenstos, farm2delish.

All photos copyright Eliane Baggenstos, farm2delish.