Vegan: Ratatouille
Yield
2 servingsPrep
5 minCook
10 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
yellow, chopped |
|
| 2 | Cloves |
garlic
chopped |
*
|
| 1 | Globe |
eggplant
chopped |
*
|
| 8 | Roma |
tomatoes
chopped, coarsely |
*
|
| ½ | pound |
meat substitute
optional |
* |
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
basil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
yellow, chopped |
|
| 2 | Cloves |
garlic
chopped |
*
|
| 1 | Globe |
eggplant
chopped |
*
|
| 8 | Roma |
tomatoes
chopped, coarsely |
*
|
| 226.8 | g |
meat substitute
optional |
* |
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
oregano
|
|
| 15 | ml |
basil
|
|
Directions
Sauté onions in 1 teaspoon oil (olive and canola mixed) until translucent; add garlic and eggplant.
Cook 4 minutes. Add tomatoes, meat substitute (if used), pepper, oregano, and basil.
Cover pan. Cook 5 minutes, serve.
Can serve with a green salad, and graines (brown rice, kamut, couscous).
A wonderful and fast supper.
