Vegan Ratatouille

Instructions

Slice the eggplant, sprinkle both sides of each piece generously with salt, and lay out on platters or plates. After 45 minutes,* rinse off the salt, pat dry, and cube.
Heat olive oil over medium heat, add garlic and onion, and saut for 5 minutes.

Add eggplant and herbs, stir well, and cover. Cook, stirring occasionally, for 15-20 minutes, until eggplant is tender.

Stir in zucchini, bell peppers, tomatoes, and black pepper. Cover and simmer for another 10 minutes, until zucchini and peppers are cooked.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 90 minutes
Servings: ................. 6

Ingredients

1 pound eggplant
salt
3 T olive oil
3 cloves garlic, chopped
2 medium onions, roughly chopped
3 T fresh basil, chopped
3 T fresh parsley, chopped
1 t oregano
t rosemary
t thyme
1 pound zucchini, cubed
1 red and 1 green bell pepper, seeded and chopped or sliced
2 large tomatoes, roughly chopped
black pepper

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