Vegan Ratatouille Recipe!

Happy Tuesday everyone!! Today, I decided to talk about a recipe that doesn't actually need any alterations to it. That's right. It's Ratatouille! An all vegetable dish which is great to have hot or cold, or even in a soup. (I prefer the original way though; stewed). Some people do use Chicken Stock for this recipe. But, more often than not it's Vegetable Stock.

-Maranda

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Makes 10 Servings!

Ingredients:

• 3 fluid ounces olive oil
• 12 ounces medium-dice onions
• 3/4 ounce minced garlic
• 1 ounce tomato paste
• 4 ounces medium-dice red pepper
• 1 pound medium-dice eggplant
• 12 ounces medium-dice zucchini
• 8 ounces peeled, seeded, medium-diced tomatoes
• 4 fluid ounces Vegetable Stock
• 1/2 ounce chopped herbs (thyme, parsley, oregano)
• Salt and pepper for seasoning.

Directions

1. Heat the oil in a large pot over medium heat. Add onions and sauté until translucent. Add garlic and sauté until soft.
2. Turn heat down to low. Add tomato paste and cook until it completely coats the onions and develops a deeper color.
3. Add vegetables in the following sequence: peppers, eggplant, zucchini, and tomatoes. Cook each vegetable until soft before adding more. 
4. Add the stock and allow the vegetables to stew. Stew until vegetables are tender and flavorful. Season and serve!
5. Enjoy!