Ratatouille

Preparation time 10 min
Cooking time 30 min
This recipe keeps for 4 days

Ingredients (2 servings)

Dressing

• 2 tbsp Tahini
• 2 tbsp Lemon juice, raw
• 1 tbsp Water

Other

• 1 tbsp Olive oil
• 1 tsp Salt (adjust to taste)
• 2 cup Diced tomatoes, canned
• 1 cup Chickpeas, boiled

Spices

• 1 tbsp, ground Thyme, dried
• 1 tbsp Paprika
• 1 tsp, ground Cumin

To Serve

• 2 slice Sourdough Bread (any bread)

Vegetables

• 1 medium Red onion (chopped)
• 1 medium Red bell pepper (chopped into medium cubes)
• 1 medium Eggplant, raw (chopped into medium cubes)
• 1 medium Zucchini, raw (chopped into medium cubes)
• 4 clove Garlic, raw (minced)

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Instructions

1. Sauté the onion
   Heat the oil in a large skillet or pan (adjust the size for the number of servings) over medium-high heat. Add the chopped onion and salt and sauté for 3 minutes, or until slightly browned, stirring occasionally.
2. Sauté the peppers
   Add the chopped peppers and cook for another 5 minutes.
3. Sauté the eggplant and zucchini
   Add the chopped eggplant and zucchini and cook for another 5 to 7 minutes.
4. Add minced garlic and cook until fragrant, about 30 seconds.
5. Add spices and diced tomatoes, stir to combine and adjust seasonings to taste. Cover and cook for another 15 minutes on low medium heat to meld the flavors.
6. Prepare the dressing
   In the meantime, in a jar or mixing bowl, whisk together the dressing ingredients until smooth.
7. Piece together
   Once vegetables are done, add the boiled chickpeas to the pot.
8. To serve, divide between serving bowls and drizzle with dressing for extra creaminess.
9. How to store
   Leftovers will keep well covered and refrigerated, for up to 4 days.

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Nutrition

One serving contains 454 calories, 16 grams of protein, 20 grams of fat, and 64 grams of carbohydrates.

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