A favorite dishes that is fast, easy and healthy is ratatouille. Lots of vegetables cooked in a garlicky tomato sauce with a salty kick from olives and capers. It’s also a versatile recipe. Want it to be a thick stew? Make it the way it’s written. Or turn it into a chunky, filling soup by adding a quart of low-sodium vegetable broth. Eat it on its own or serve it over rice, quinoa, millet or whatever your favorite whole grain is. Serve it over penne or spaghetti, and it becomes an incredible pasta sauce.
· 1 T olive oil
· 4 garlic cloves minced
· ¼ tsp red pepper flakes
· 1 onion chopped
· 2 bell peppers chopped
· 1 eggplant peeled and diced
· 1 zucchini diced
· 1 yellow squash diced
· 2 T green olives
· 2 T capers
· 1 tsp salt
· ½ tsp black pepper
· 3 C diced tomatoes
· 2 T fresh chopped parsley
· 1 ½ C cooked chickpeas
· vegan grated parmesan (optional)
1. In a deep skillet or pot, heat 1 Tbs. olive oil over medium heat.
2. Add 4 minced garlic cloves and ¼ tsp. red pepper flakes in the oil until the garlic turns golden.
3. Add 1 chopped onion and 2 chopped bell peppers to the pot.
4. Let them cook for 6 minutes until they start to soften.
5. Add 1 peeled and diced eggplant, 1 diced zucchini and 1 diced yellow squash to the pot.
6. Let the vegetables cook for another 6 minutes.
7. Mix in 2 Tbs. green olives, 2 Tbs. capers, 1 tsp. kosher salt and ½ tsp. black pepper.
8. Cover pot, reduce heat to medium low, and cook the vegetables down, stirring occasionally, until the eggplant has softened, about 10 to 15 minutes.
9. Add 3 cups diced tomatoes and with a wooden spoon, scrape up all the yummy bits on the bottom of the pot.
10. Add 2 Tbs. fresh chopped parsley and 1 ½ cups cooked chickpeas, and heat through.
11. The longer you let it cook, the deeper the flavor will get.
12. Top with vegan grated parmesan if desired.