Garden Fresh Vegan Ratatouille
This rustic Mediterranean dish teeming with seasonal flavors of eggplant, tomatoes, and zucchini, tastes even better served over crispy polenta triangles.
July 4, 2016
Serves 4
What you need:
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
1 medium eggplant (3/4 pound), diced
1 medium zucchini, quartered and diced
1 medium red bell pepper, diced
6 tomatoes (2 pounds), diced
1 teaspoon fresh oregano, roughly chopped
1 teaspoon fresh thyme, roughly chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
1 tablespoon capers, drained and roughly chopped
1/4 cup fresh basil, thinly sliced
What you do:
1. In a large pot, heat olive oil over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Add eggplant and cook for 5 minutes. Add zucchini and bell pepper and cook for 10 minutes. Stir in tomatoes and cook for 5 more minutes. All vegetables should be tender.
2. Stir in oregano, thyme, salt, and pepper, and cook for one additional minute. Remove from heat and add balsamic vinegar and capers. Garnish with basil and serve with Crispy Polenta Triangles.
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Photo by Hannah Kaminsky
