Vegan Mediterranean Ratatouille Recipe

About this recipe

A hearty and flavorful vegan dish featuring roasted eggplant, bell peppers, and tomatoes, seasoned with basil and garlic. Perfect for a satisfying dinner solution.

Ingredients

• 50G Picard Chopped Flat Parsley
• 314 ml Aubergine Slice La Contadina 314 Ml
• 1kg 1kg Green Pepper
• 400G Italianavera Chopped Tomatoes, 400G
• 100 G Jumbo Garlic 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 225 g of diced eggplant and sauté for 2 minutes until slightly softened. Remove and set aside.
3. 3. In the same skillet, add another 2 tablespoons of olive oil. Add 1 diced green bell pepper and sauté for 3-5 minutes until tender. Remove and set aside.
4. 4. Add the remaining 2 tablespoons of olive oil to the skillet. Sauté 2 minced garlic cloves for 1 minute, then add all the sautéed vegetables back to the skillet along with 450 g of diced tomatoes. Stir to combine.
5. 5. Transfer the vegetable mixture to a casserole dish. Sprinkle with 1/2 teaspoon of parsley, and season with salt and pepper to taste. Cover the dish with a lid or foil and bake for 30 minutes.
6. 6. Remove the cover and bake for an additional 15 minutes, or until most of the liquid has evaporated and the vegetables are tender.
7. 7. Serve warm as a main dish or alongside crusty bread for a complete meal.