If you are in need of a quick and easy meal that will also help clear out some veggies in the fridge, then Ratatouille may be just what you need! This version includes chickpeas as a source of protein but you could use tofu or edamame if opting for a vegetarian dish. Of course, if you prefer chicken or fish, those would both compliment the flavors well. This recipe contains traditional vegetables but you could use just about anything you have in your fridge, freezer or pantry. Frozen green beans, canned or frozen corn even fresh cauliflower could all work well. This recipes makes 8 servings but you could easily pair down the amounts to make a smaller batch. If paired with a grain like rice, quinoa, couscous or pasta, this meal is a complete and balanced option.
1 large onion, diced large,
1 large eggplant, cut into 1-inch pieces,
1 tablespoon of oil,
1/4 cup white wine,
1 can (28 ounces) crushed tomatoes,
Salt and pepper,
4 cloves of garlic, minced,
2 large zucchini, diced large,
5 large mushrooms, diced large,
2 cans (19oz, 540ml) chickpeas,
2 bell peppers (any color), diced large,
1 bay leaf
2 tsp dried herbs de Provence,
2 to 3 tablespoons red-wine vinegar,
8 cups of cooked rice, pasta, couscous or quinoa,
1. Toss eggplant with 1 1/2 tsp of salt. Let sit for 20 minutes in a colander then squeeze out excess the liquid.
5. Add tomatoes, eggplant, zucchini, bay leaf, and spices to pot. Cook, stirring occasionally, until mixture comes to a simmer.