Chunky Ratatouille

[Guest guest]

BlankChunky Ratatouille

 

6 tbsp. olive oil

1 small red onion, diced into 1/4 inch pieces

6 cloves garlic, minced

3 small or 1 large eggplant, cut in 1 inch cubes

1 red bell pepper, cut in 1 inch cubes

1 yellow bell pepper, cut in 1 inche cubes

6 baby patty pan squash, cut in half from top to bottom, or 3 small yellow

squash, cut in 1 inch cubes

3 medium tomatoes, cut in 1/2 cubes

1/2 tsp. salt

1/4 tsp. pepper, optional

2 tbsp. chopped fresh oregano

2 tbsp. chopped fresh basil

2 tbsp. chopped fresh thyme

 

Heat 4 tbsp. of the olive oil in a large skillet over medium-low heat. Add

the onions and garlic, lower the heat, and saute, stirring frequently, util

the onions are translucent, about 5 min. Raise the heat to medium-low and

add the eggplant. Cover the pan and cook for 15 min. Stir in the remaining 2

tbsp of olive oil and the peppers. Cook for 8 min. more. Stir in the

tomatoes, salt, and pepper. Turn the heat down and simmer for 15 min. Add

the herbs and, if necessary, more salt and pepper, and serve.

 

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes