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Easy Vegan Ratatouille // GF + Oil Free + RSF

26 / 08 / 2017

This dish shouldn't taste as good as it does. It has a whole bunch of my (and I think most peoples) least favourite vegetables, yet it just tastes like pure comfort food that is super slow cooked, tender and melt in your mouth-quality. I could eat this everyday and that's a beyond bizarre thing to say considering the ingredients. But hey, it works so let's celebrate it. This version here is light as a feather with no oil in it, yet packs a flavour punch and doesn't leave you feeling at all lacking in any department. I hope this becomes a staple in your home and you make your family's and your own belly very happy!

Serves 3-4

Ingredients

Method

  1. Layout your eggplant cubes onto a tray and generously sprinkle with salt. Toss slightly with your hands and then set aside and leave for 30 minutes.
  2. Meanwhile you can chop your vegetables.
  3. Then when 30 minutes has elapsed, tip the cubes into a colander and rinse thoroughly so all the salt has been washed off.
  4. In a large non-stick pot/pan add a splash of water and the onion, water sauteing until they are translucent and hand a bit of colour. Add more splashed of water as needed to lift the flavours off the bottom of the pan. Add the eggplant cubes and stir, cooking for 2-4 minutes until they have a bit of colour.
  5. Add the remaining vegetables (capsicum and zucchini) as well as the crushed tomatoes, sugar, mixed herbs and garlic. Stir until combined, add another splash of water, then cover and let simmer for 30 minutes.
  6. At the 30 minute mark, stir and add the basil, parsley and olives (if using) letting simmer for another 10 minutes with the lid off to let excess water evaporate. Add more water if you like it more liquidy, or just don't remove the lid.
  7. Cook the rice or prepare whatever you are serving with your ratatouille, then serve with extra sprinkles of basil and basil if you desire. So delicious!!