Flavorful Vegan Ratatouille Over Mashed Potatoes
Ingredients
- 1 large eggplant (aubergine)
- 1 large zucchini
- 3 tomatoes
- 1 bell pepper
- 1 onion
- 3 garlic cloves
- 1 tbsp oil
- 1/4 cup red wine or vegetable broth
- 1 tsp paprika
- 1 tsp brown sugar or any other sweetener
- 3/4 tsp sea salt (to taste)
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (to taste)
- 1/3 tsp smoked paprika
- 1/4 tsp ginger
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- Fresh thyme (to taste)
- Black pepper (to taste)
Preparation
Chop eggplant, zucchini, tomatoes, and bell pepper into 1-inch pieces. Finely chop onion and garlic
Heat oil in a skillet over medium heat, add onion and sauté for 4-5 minutes until lightly browned
Add garlic and eggplant and cook for 3-4 minutes, then add red wine and all spices. Simmer on low-medium heat for 5-6 minutes, stirring occasionally
Add remaining vegetables and cook for 10 minutes until veggies are soft but not mushy. Add more red wine or broth if more sauce is desired
Add tomato paste and balsamic vinegar. Use extra tomato paste for thicker sauce
Taste and adjust seasoning
Tips
This ratatouille can be served with bread, rice, or mashed potatoes
Omit any disliked spices like oregano. Add fresh basil if desired
Recipe serves 3. Nutrition facts are for one serving
