Vegan: ratatouille

Yield: 1 Servings

Measure Ingredient
1 \N Yellow onion, chopped
2 \N Cloves garlic. chopped
1 \N Globe eggplant, chopped
8 \N Roma tomatoes, chopped coarsely
½ pounds Meat substitute*
½ teaspoon Pepper
1 tablespoon Oregano
1 tablespoon Basil

Sautee onions in 1 TSP oil (olive and canola mixed) until translucent; add garglic and eggplant. Cook 4 minutes. Add tomatoes, meat substitute (if used), pepper, oregano, basil. Cover pan. Cook 5 minutes, serve.

We served with a green salad, and graines (brown rice, kamut, couscous). A wonderful and fast supper.

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