Vegan Ratatouille with Eggplant, Zucchini and Chickpeas

Ratatouille is a classic, vegan French dish that consists of a stewed mixture of vegetables. Ready-made ratatouille can be served warm or cold, as a main course or as an addition to meat or rice. It is light, tasty and healthy

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Number of servings: 2 • Time: 30 minutes • Difficulty: medium

 

This dish is the epitome of the beginning of warmer days and our idea for a plant-based meal. Vegetables bathed in the summer sun, chickpeas with a nutty flavor, and aromatic herbs blend exceptionally well. Especially with our grain-filled bread.

 

INGREDIENTS:

  • 2 slices of Beak Beak Drobne Ziarno Bread with herbs
  • 1 onion
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 young, not overgrown zucchini
  • 1 small eggplant
  • 500 g fresh tomatoes
  • 1 garlic clove
  • 200 g canned chickpeas (weight after draining)
  • 1 teaspoon of Provencal herbs
  • 2 teaspoons of olive oil
  • 1 sprig of basil
  • Salt to taste

 

PREPARATION:

  • • Slice the onion into feathers, cut the bell peppers, zucchini, and eggplant into small cubes. Peel the tomatoes and chop them coarsely.
  • • Heat the olive oil in a pot, add the onion and fry for 3 minutes. Add the bell peppers, zucchini, and eggplant and fry for 5 minutes. Pour in the tomatoes, add the Provencal herbs, season with salt and pepper. Simmer covered for 20 minutes or longer until the vegetables are soft. If the dish becomes too thick, add a little water.
  • • Near the end of cooking, add the garlic pressed through a crusher and the chickpeas. Heat for another 3 minutes.
  • • Serve the dish in bowls and sprinkle with basil. Serve with Beak Beak Drobne Ziarno Bread with herbs on the side.

 

1 serving has 424 kcal (18 P, 41 C, 18 F)

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