Vegan Ratatouille

by Jill Dalton

This Plant Based Ratatouille is a delicious vegetable packed stew that is perfect for any cool fall evening. I based this recipe on a dish from a local restaurant here in the Triangle area that my husband and two daughters absolutely love. Their version of ratatouille is swimming in a delicious tomato sauce which traditional ratatouille usually does not have. We are a family of tomato sauce lovers so we think this combination of rich tomato sauce and hearty vegetables is magical and we hope you all think so too.

Ratatouille

This Plant Based Ratatouille is a delicious vegetable packed stew that is perfect for any cool fall evening. I based this recipe on a dish from a local restaurant here in the Triangle area that my husband and two daughters… Mains Vegan Ratatouille European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 8 voted )

Ingredients

2 medium sized eggplants, chopped into bite size chunks
2 medium sized zucchini, chopped into bite size chunks
2 yellow onions, chopped
3 cloves garlic, minced
2 red bell peppers
2 - 15oz cans chopped tomatoes
1 - 6oz can tomato paste
3 dates blended into 1 cup water
1 cup red wine or veggie broth
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp pepper
1 tsp Braggs liquid amino acids

Instructions

  1. Preheat oven to 400°
  2. Place eggplant and zucchini on a cookie sheet lined with parchment paper
  3. Bake for 20 minutes
  4. Sauté onions and peppers on medium heat for 10 minutes
  5. Cook tomatoes, tomato paste, date mixture, spices, Braggs, wine and garlic for 15 minutes
  6. Put eggplant, zucchini, onions and peppers into a large baking dish
  7. Pour sauce over eggplant and zucchini and lightly mix
  8. Bake for 40 minutes.

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3 comments

thecourageousandbold November 26, 2019 - 5:47 pm

When I have a large recipe like that, I always mix all the vegetables in a large bowl. When they are stirred well together, then I place them in my baking pan.

Reply
Jill Dalton December 1, 2019 - 1:06 pm

That is a great tip. Thank you =)

Reply
James Reynolds January 24, 2020 - 7:44 am

Thanx so much Jill. Had been looking for recipe using low glycemic ingredients. Remembered your channel. Bingo. This is excellent. Coupled w/ a can of chili beans or bowl of lentils makes filling meal.
Did not like amt of excess liquid so kept dish in oven over hour to boil it off.
Got to thinking & did some research. This is all based on Red Gold brand (non GMO / BPO) bought at local Walmart.
1 – 28 oz whole can diced tomatoes
35 carbs. 175 calories
1 – 6 oz can tomato paste
30 carbs. 150 calories

Bottom line? Look at the ingredients. Both the same. Tomatoes. The manufacturer has taken out the unwanted water, and at a lower price.
28 oz diced tomatoes $1.68
6 oz can tomato paste $0.92

Reply

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