Vegan Ratatouille

Instructions

1. Step 1

   Wash and dry the produce. Cut the vegetables as specified and keep them separated.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 1 ¼ tbsp (20 ml) olive oil in the Dutch oven over medium heat. Add the eggplant and ⅜ tsp (2 gr) salt; cook, stirring occasionally, until lightly browned and beginning to soften.

   Timer: 8 min (fixed)

   Ingredients used: 450.0 gr Eggplant, 20.0 ml Extra Virgin Olive Oil, 2.0 gr Salt

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Transfer the eggplant to the bowl. Add 1 ¼ tbsp (20 ml) olive oil, the zucchini, bell pepper, and ⅜ tsp (2 gr) salt to the pot; cook over medium heat until lightly browned but still firm.

   Timer: 7 min (fixed)

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 300.0 gr Red Bell Pepper, 2.0 gr Salt, 400.0 gr Zucchini

   Cookware: Dutch oven, mixing bowl, wooden spoon

4. Step 4

   Transfer the zucchini and pepper to the bowl. Add the remaining 1 ¼ tbsp (20 ml) olive oil and the onion to the pot; cook over medium heat until softened and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 200.0 gr Yellow Onion

   Cookware: Dutch oven, mixing bowl, wooden spoon

5. Step 5

   Add the garlic, thyme, and bay leaves. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Dried Thyme, 16.0 gr Garlic

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the tomatoes with their juices, the remaining ⅞ tsp (5 gr) salt, and the black pepper. Bring to a gentle simmer over medium heat, then reduce to low heat and cook uncovered until slightly thickened.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 5.0 gr Salt, 600.0 gr Tomato

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Return the eggplant, zucchini, and bell pepper to the pot. Simmer uncovered over low heat until the vegetables are tender but retain their shape.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, mixing bowl, wooden spoon

8. Step 8

   Remove the pot from the heat and discard the bay leaves. Fold in the basil and let the ratatouille rest briefly before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Fresh Basil

   Cookware: Dutch oven, wooden spoon