I first became enamored with Ratatouille after watching the Pixar Film of the same name. Strange, I know. The Mister and I are not fans of eggplant (aubergine) so I was wary about this dish, but it has since become a favorite in this house. In the Winter, when fresh zucchini is harder to find/ pricey, feel free to substitute frozen. Also, I use canned tomatoes for the convenience but fresh ones taste heavenly (especially when they come from your own garden!) I usually serve this over quinona, but it tastes great over brown rice as well (and I am sure white rice… noodles might be too heavy for this dish, but you can try!)
2T olive oil
6 cloves garlic, minced
5 medium mushrooms, diced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium green pepper, chopped
1 large eggplant, cubed
1 can diced tomatoes in italian spices, drained
1 can (14 or so ounces) vegetable broth
1 tbsp tomato paste
1T dried parsley
1T dried basil
Cooked brown rice or quinoa
Shredded parmesan (omit for vegan option)
1. Heat oil in a dutch oven, add garlic and dried spices and cook until fragrant. Add onion and cook until translucent.
2. Add tomato paste and broth. Scrape up the browned bits at the bottom of the pan while everything heats.
3. Add the eggplant, zucchini, squash, pepper and mushrooms and cook 10-12 minutes, stirring occasionally.
4. Add the diced maters, turn down the heat after about 2 minutes. Add salt and pepper to taste.
5. Serve over rice or quinoa, topping with shredded parmesan.
(If you want to cook this in the crock pot, put everything in the crock pot and set it on low for 4-6 hours.)
Next time I make this, I’ll add a picture here.
If you have a meat-free recipe that you’d like to share, email it to caffeinatedcatholicmama (at) gmail (dot) com. Leave your name and location for the props that are sure to come (I’ll only use first names on the site!)