Best Ratatouille Ever! (and vegan to boot!)

2 Tbsp Olive Oil
1 Large Red Onion (chopped)
3 Cloves Garlic (I use a garlic press, but chopped is fine)
1 pkg Mushrooms (sliced)
2 Italian Eggplants (cubed) - A regular eggplant may be used instead, but only one because they are much larger.
3 Bell Peppers (yellow, red & orange for color)
1 Large Zucchini (cubed)
2 Tbsp Tomato Paste
1/4 cup Red Wine
1 can Diced Tomatoes
Italian Seasoning (to taste)

Heat the oil in a medium-hot pan. Add the onion and garlic and stir. When they are fragrant, stir in the mushrooms. Let the mushrooms exude about half of their liquid (about 1-2 minutes), and then add the eggplants. Sautee the eggplants until they are tender. Next add the peppers.

Immediately after adding the peppers, stir in the tomato paste. When it is evenly distributed throughout the pan, add the wine. Add the can of diced tomatoes. Last, but not least, throw in the zucchini and seasoning and cover.

In about 20 minutes, you'll have a delicious meal! I like to serve mine on top of whole wheat pasta, but rice is nice too. You can experiment and serve with potatoes, or even by itself! It can also make a nice side dish.

This dish yields about 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user JOSSQUARTZ.