Flavorful Ratatouille with Chickpeas Over Mashed Potatoes
Ingredients
- 1 large eggplant (aubergine)
- 1 large zucchini
- 3 tomatoes
- 1 bell pepper
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 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 (or less/more to taste)
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes (or less if you don't like it too spicy)
- 1/3 tsp smoked paprika
- 1/4 tsp ginger
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- fresh thyme, chopped roughly (to taste)
- black pepper to taste
Preparation
Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces
Finely chop onion and garlic
Heat oil in a skillet over medium heat, add onion and sauté for about 4-5 minutes or until lightly browned
Add garlic and eggplant and cook for 3-4 minutes, then add the red wine and all spices
Let simmer on low-medium heat for a further 5-6 minutes, stirring occasionally
Add all remaining ingredients (except tomato paste and balsamic vinegar) and cook for about 10 minutes or until the veggies are soft (but not mushy)
If you prefer more sauce, add more red wine or broth
Finally, add the tomato paste (you can add more than 1 tbsp if you want a thicker sauce) and the balsamic vinegar
Taste and adjust seasoning
Enjoy! this easy ratatouille recipe can be served with bread or rice
Notes
If you don't like any of these spices, for example, oregano, simply leave them out
You can also add fresh basil if you like the taste
