Because Alan and I love raw food and want to promote the health benefits of eating raw, I have modified the recipe I use from the Victory Garden cookbook and turned it into a mostly raw vegetarian eggplant recipe. You can serve this ratatouille recipe at room temperature or cold. You can also serve it over ½ cup of whole wheat pasta to make an entrée. Add a green salad and you have a complete healthy meal for your family or guests.
Ratatouille Recipe – Vegetarian Eggplant Recipe
Preparation time: 25 minutes
Serves 6
1 small eggplant diced
1 cup thinly sliced red pepper
1 cup thinly sliced green pepper
1 cup thinly sliced sweet onion
2 cups diced zucchini
3 – 4 cups chopped tomato
1 cup loosely packed fresh basil
¼ cup sun dried tomatoes (just cover in purified water and soak for 1 hour)
2 teaspoons minced garlic
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons olive oil
The only cooked vegetable in this recipe is the eggplant. After dicing, lightly sauté the eggplant in a large frying pan. Sauté until just tender. You should have 2 cups of sautéed eggplant.
Placed sautéed eggplant, red pepper, green pepper, onion and zucchini in a large bowl and toss lightly together.
Next place chopped tomatoes, soaked sun dried tomatoes, fresh basil, 1 tablespoon olive oil, sea salt, freshly ground black pepper and minced garlic in your food processor with the S blade. Gently pulse the blade several times to incorporate ingredients and blend them together. Tomato mixture should be somewhat chunky.
Pour the tomato mixture over the eggplant, zucchini, pepper mixture and gently stir to incorporate ingredients. Drizzle another 2 tablespoons of olive oil over the mixture and gently stir together. Taste and then adjust the flavors of your ratatouille recipe. Your vegan friends are sure to appreciate this vegetarian eggplant recipe as well.
To your health!
