Name: Vegan Ratatouille Recipe
Ingredients: 1 eggplant, diced; 1 zucchini, sliced; 1 bell pepper, chopped; 1 onion, chopped; 2 cloves garlic, minced; 2 cups diced tomatoes (canned or fresh); 2 tbsp olive oil; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper to taste; Fresh basil for garnish (optional)

Ingredients

Scale

1 eggplant, diced

1 zucchini, sliced

1 bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

2 cups diced tomatoes (canned or fresh)

2 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

Fresh basil for garnish (optional)

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Instructions

Heat the Olive Oil: In a large pan, heat olive oil over medium heat.

Sauté Onions and Garlic: Add the chopped onion and minced garlic to the pan. Sauté until soft and fragrant, about 3-4 minutes.

Add Vegetables: Incorporate the diced eggplant, chopped bell pepper, and sliced zucchini into the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in Tomatoes and Herbs: Add the diced tomatoes, dried basil, and dried oregano to the pan. Season with salt and pepper to taste.

Simmer: Reduce the heat to low and let the mixture simmer for 20-25 minutes. Stir occasionally until the vegetables are tender and the flavors have melded together.

Serve: Serve the ratatouille hot, garnished with fresh basil if desired.

Nutrition

Serving Size: one normal portion
Calories: 150
Fat: 7g
Carbohydrates: 20g
Fiber: 5g
Protein: 3g