Jul 13 2026
Restaurants›Essex Restaurant›Vegan Ratatouille Recipe

Vegan Ratatouille Recipe

Inspired by Essex Restaurant
Time45m
Serves4

Grilled Japanese Eggplant | Tomato Jam Zucchini-Pepper Ragout

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Ingredients

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Vegetables

Herbs and Spices

Method

Preparation

  1. 1

    Prepare the Vegetables

    Slice the Japanese eggplant, zucchini, and bell pepper into 1/2 inch rounds. Dice the red onion and mince the garlic.

  2. 2

    Make the Tomato Jam

    In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced tomatoes, salt, pepper, and dried oregano. Cook until the mixture thickens, about 15 minutes.

Cooking

  1. 3

    Grill the Eggplant

    Preheat the grill. Brush the eggplant slices with olive oil and grill them for about 3-4 minutes on each side until tender and slightly charred.

  2. 4

    Sauté the Ragout

    In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and red onion, sautéing until fragrant. Then add the zucchini and bell pepper, cooking until tender, about 5-7 minutes.

Assembly

  1. 5

    Combine and Serve

    On a plate, layer the grilled eggplant, top with zucchini-pepper ragout, and finish with a generous spoonful of tomato jam. Garnish with fresh basil.

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