Ratatouille and chilli, which is your favourite ? No need to choose, as I have given you both (excluding the sweet peppers). I have spiced this dish up to bring to the table a warm hearty delight packed with rich flavours and great texture. It’s very easy to make too – perfect for serving to guests if you don’t have the extra time to spare in the kitchen. Enjoy !
TIP : Best served with your favourite rice (ours is basmati), or with Indian bread. You may also want to accompany this with a vegan sour cream dressing, made with vegan cream, a squeeze of lemon juice, salt, and a drizzle of olive oil – then garnish with herbs of your choice.
olive oil for frying
1 spring onion, chopped
1 smallish eggplant (aubergine), cut up into small squares
4 large mushrooms, chopped fairly small
2 zucchini (courgettes), chopped into small squares
1 chilli pepper, cut into 2 strips
salt to taste
2 tsp (10 mL) agave syrup, or other sweetener of your choice
2 Tbsp (30 mL) balsamic vinegar
1 tsp coriander seeds
2 Tbsp tomato paste
1 x 14 oz (400 g) tin chopped tomatoes
¼ tsp dried oregano
1 tsp hot curry powder (or mild, if you prefer)
1 x 14 oz (400 g) tin red kidney beans, drained
- First heat your oil up in a saucepan, then fry up the eggplants for 5 minutes or so – but keep an eye out not to burn them.
- Next, add the zucchini, and continue to stir. Lower the heat, and allow to cook until soft.
- At this point, add the mushrooms. They will sweat off their wonderful juices – stir, and after 3 minutes or so, add the tomato paste. Lower the heat, and cover for 2 minutes.
- Now add the remaining ingredients, and mix. Cover, and allow to gently cook for 30 minutes.
- Meanwhile, preheat your oven to 300ºF (150ºC).
- Transfer the mixture into an oven proof dish, and cover with foil. Place in your preheated oven, and bake away for a further 30 minutes or so. Uncover, and voilà.! Bon Appétit !
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