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Oil Free Ratatouille
This recipe is adapted from my Aunt's ratatouille... the only vegetable dish I ever craved before taking the vegan plunge.
Prep Time: 00:20
Cook Time: 00:40
1 medium-large eggplant
1 tsp salt
1 summer squash
2 bell peppers (red, orange or yellow for sweetness)
3 - 4 large mushrooms
1 - 2 cups of garden fresh cherry or grape tomatoes (optional)
2 - 28 oz cans of crushed tomatoes
2 cloves of garlic
1/2 cup chopped fresh basil
1/2 tsp oregano
1 tsp crushed red pepper
2 tbs nutritional yeast (can sub tomato paste)
1 large carrot
1Peel and dice your eggplant. Salt it and set it in a colander with something heavy on top. We are "draining the bitters," as my nana would say. Some dark water will drip out... If it sits while you chop everything else, that's plenty of time. I rinse it with water to remove the excess salt before I cook it.
2Peel and chop your squash and carrots. Chop your peppers and mushrooms. You can chop these as small as you'd like, depending on the texture you'd like for your final ratatouille.
3Steam all of your veggies (except tomatoes) until soft, but not mushy. About 7 minutes.
4I like to cook my tomatoes separately. I water saute them until the skins pop or split and the tomato gets soft. This takes about 5-7 minutes.
5In a large stockpot, water saute your chopped garlic until golden brown. Lower heat and add crushed tomatoes, oregano, crushed red pepper. Optionally, add nutritional yeast or tomato paste now and mix well. This step adds depth to the flavor. Bring to a simmer and add your steamed veggies. Mix and simmer for 30 minutes.
6Enjoy as is or over pasta or rice. Definitely enjoy on a crunchy piece of Italian bread!!!
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