Ratatouille over Roasted Potatoes

Dinner 04/23

Ratatouille

Roasted Potatoes




Ratatouille

2 tbs. olive oil
1 medium onion, sliced
2 garlic cloves, minced
salt and pepper to taste
1 tsp. herbes de provence
1 medium eggplant, diced
2 medium zucchini, diced
2 tbs. nutritional yeast
3-4 medium tomatoes, roughly diced
2 tbs. parsley, chopped

In a large saute pan, heat the 1 tbs. olive oil and lightly brown the sliced onions. Add the garlic for the last two minutes, along with the salt, pepper and herbes de provence.

While that's cooking, in a separate large saute pan (or wok), add the additional 1 tbs. of olive oil and the diced eggplant, diced zucchini, and cook until lightly browned.

Combine the eggplant and zucchini with the onions and garlic back into the pan and sprinkle the nutritional yeast over all of the ingredients, stir to incorporate, and cook for a couple of minutes.

Turn the heat down to low, add the diced tomatoes, stir to incorporate. Cook until thickened -- about 10-15 minutes, stirring occasionally. The final result should look fairly stew-like. Add the chopped parsley, check for seasoning.

At this point it's ready to eat -- or you can put the ratatouille in an au gratin dish, sprinkle a little extra nutritional yeast on top and bake it at 350F for 15 minutes to firm it all up.

Tonight we added roasted potatoes as a base -- quartered, roasted at 450F for about 40 minutes.