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Easy Vegan Ratatouille Recipe


Easy Vegan Ratatouille Recipe

Today’s ratatouille recipe for the Try Vegan Challenge is inspired from a book I’m a little embarassed to cite, but the recipe is so awesomely simple and easy. Rarely do I find recipes that feature vegetables in all their glory without the makeup of fancy stuff.

This classic French recipe doesn’t much time to prepare–perhaps just 15 minutes of cutting, but it takes more than an hour to cook. The slow cooking draws out the vegetables own juices and then cooks them in it, building up flavor over time. At the end it’s almost like a soup–delicious spooned over couscous or quinoa.

The amount of tomatoes, zucchini, and eggplant doesn’t matter as much as their ratio; use an equal amount of the three vegetables to balance their flavors.


1 pound tomatoes, cut into thick slices
1 pound zucchini, cut into thick slices
1 pound eggplant, cut into thick slices
4 garlic cloves or as many as you’d like
2 tablespoons minced fresh parsley or basil or other green herb you like
sea salt and freshly ground pepper to taste


1. Make layers starting with the eggplant, then the tomatoes and finally the zucchini. In between the layers of vegetables scatter the garlic. Repeat the layers until the pot is almost filled.
2. Cover and cook under very low heat until the vegetables are tender, approximately 1-2½ hours.
3. Add the parsley, sea salt, and freshly ground pepper.

This dish is delicious served as is, over couscous, with bread, or cold.

Photo by telly telly


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