Mediterranean Vegetable Ratatouille With Eggs Recipe

About this recipe

A hearty Mediterranean vegetable stew featuring eggplant, zucchini, and tomatoes, enriched with eggs for a satisfying dinner option. Perfect for solution seekers looking for a quick and nutritious meal.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 250 g Zucchini Green
• 250 g Organically Grown Green Capsicum
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 pack (500 g) Natureland Organics Chana Besan
• 1 Ltr Sarwar Salad Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Wash and dice 1 eggplant, 2 zucchinis, 1 green pepper, and 4 tomatoes into bite-sized pieces. Finely chop 1 onion and mince 3 cloves of garlic.
2. 2. Heat 2 tablespoons of salad oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 2 minutes.
3. 3. Add the diced eggplant, zucchini, and green pepper to the skillet. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
4. 4. Stir in the diced tomatoes and 1 teaspoon of salt. Cover the skillet and let the mixture simmer over medium heat for 15 minutes, stirring occasionally.
5. 5. In a bowl, mix 1 cup of chickpea flour with 1 cup of water until smooth. Pour the chickpea flour mixture directly into the skillet over the vegetable mixture. Cover and cook for an additional 5 minutes, or until the mixture is fully set.
6. 6. Serve the ratatouille hot, garnished with fresh herbs if desired, for a wholesome and flavorful dinner.