Vegan ratatouille

1 Large Brown Onion
2 Large Egg Plants
2 Large Zucchini
1 Red Capsicum
1/2 K. Mushrooms
3 Garlic cloves
1 Ginger knuckle (small)
Lemon Pepper/salt
Carraway seeds
Good bunch of fresh oregano
1 teaspoon Lemon rind
1 bottle Tomato puree
1 large tin crushed tomatoes
1/2 teaspoon brown suger
Olive oil, water, Vegan stock powder
Basmati rice for serving
Slice eggplant into thick rounds and salt, put aside for 1-2 hours.  Rinse in cold water and pat dry. Chop all vegetables into chunks about 1 1/2 inches square.
Chop onion finely and saute in olive oil in a large pan with a thick base and lid.    Fry egg plant first until it just begins to turn brown. Combine other vegetables, spices and garlic and ginger in pan and fry lightly for a minute or two.  Add tomato puree, tinned tomatoes, brown sugar, stock powder, water, oregano and salt to taste,  and simmer until it is the consistency of a lumpy paste.  This will take about an hour or two of low simmering.  The trick is to cook this brew until the egg plant is very soft, melt in the mouth.  Serve on top of Basmati rice.  Will serve 6-8.


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