Vegan Ratatouille Vegetable Medley
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 and finely chop onion and garlic.
Heat oil in a skillet over medium heat and add onion, then 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 and 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 and the balsamic vinegar.
Taste and adjust seasoning.
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.
Recipe serves 3. Nutrition facts are for one serving.
