Ratatouille recipe - eggplant, zucchini, and much more!

Heart Healthy Recipe for Vegetarian Ratatouille

Submitted by Jennie Riddick of Ottawa, Ontario

vegetarian ratatouilleServes 6

1 large eggplant, peeled and cubed
2 zucchini, sliced
1 red pepper, chopped
l large onion, chopped
2 cloves garlic, crushed
1 large can diced tomatoes (28 fl. oz.)
1 can chick peas, drained (14 fl. oz.)
1 10 oz. block of tofu, cubed
marjoram, basil, thyme, salt and pepper to taste

Combine all ingredients in slow cooker and simmer on low for six to eight hours.

Option: marinate tofu in tamari, white wine, orange juice, ginger, and garlic. Half an hour before serving, coat tofu with flour and salt by shaking in a bag. Heat olive oil in frying pan over med/high heat and brown tofu, stirring frequently. Add marinade to tofu, turn heat to high and stir until absorbed. Add tofu to slow cooker, and serve.

Garnish with grated cheese. Serve with rice, pasta, or bread.

Sandra's notes: Yum!!! Thanks, Jennie.

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