

Ratatouille is a flavorful vegan Italian dish that is easy to make and delicious, packed with lots of healthy vitamins and minerals. I love ratatouille and I make mine a bit different in that I add dark red kidney beans.
1/2 of a medium eggplant, cubed
2 TBSP Olive Oil
1 large onion, chopped
1/2 yellow bell pepper, chopped
1 medium zucchini, cubed
1 large clove garlic, minced
2-15 oz cans diced tomatoes
2-15 oz cans dark red kidney beans, rinsed (Optional — this is the “twist”)
2 tsp oregano, dried
2 tsp basil, dried
1/2 tsp thyme, dried
1/4 tsp corriander
1/4 tsp gr. fennel
Salt & Pepper to taste
Cube the eggplant and place in a bowl, cover with cold water and 2 TBSP of salt. Let soak for at least 5 minutes. This takes the bitter taste out of the eggplant.
Pre-heat a large sauce pan on medium heat then add the olive oil, onion and bell pepper. Cook for about 5 minutes stirring occasionally. Drain the eggplant, then add the eggplant and garlic, cook for another 5 minutes. Then add the rest of the ingredients listed above.
Cook for 30 minutes on low heat, stirring occasionally. The vegetables will be tender and the herbs will infuse making a very fragrant Italian dish.
Serve with a salad. ENJOY!