Ratatouille Recipe

Inspired by Angelinas

Time45m

Serves4

Served Cold, Eggplant, Zucchini, Tomato Relish, Fried Shallots - Vegan

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Ingredients

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1
Prepare the Vegetables
Slice the eggplant and zucchini into 1/4-inch rounds. Chop the tomatoes and set aside. Finely chop the shallots.
2
Cook the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and sauté for about 5-7 minutes until tender and golden brown. Season with salt and pepper. Remove from the skillet and set aside.
3
Cook the Zucchini
In the same skillet, add another tablespoon of olive oil and add the zucchini. Sauté for about 4-5 minutes until they are slightly tender. Season with salt and pepper. Remove and set aside with the eggplant.
4
Make the Tomato Relish
In the same skillet, add the remaining tablespoon of olive oil and the chopped shallots. Sauté until they're translucent. Add the chopped tomatoes and cook for another 5-7 minutes until the mixture is thick. Season with salt and pepper.
5
Combine and Chill
Combine the sautéed eggplant and zucchini in a serving dish. Top with the tomato relish and mix gently. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
6
Serve
Before serving, sprinkle fresh basil on top. Serve the ratatouille cold.