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Ratatouille With A Twist

March 6, 2017

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!

 

 

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