Vegan Ratatouille

Instructions

1. Step 1

   On the cutting board, use the chef's knife to dice the eggplant into 2 cm cubes, slice the zucchini into 1 cm rounds, dice the bell pepper and onion, chop the tomato with its juices, mince the garlic, and pick the thyme leaves from the stems. Keep the prepared ingredients in separate piles on the cutting board.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 40.0 ml of olive oil in the large pot over medium heat, then add the onion, bell pepper, garlic, and 2.0 gr of salt. Sauté with the wooden spoon for 8 minutes, stirring occasionally, until the onion softens and the garlic is fragrant.

   Timer: 8 min (scalable)

   Ingredients used: 250.0 gr Bell Pepper, 15.0 gr Garlic, 40.0 ml Olive Oil, 180.0 gr Onion, 2.0 gr Salt

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the eggplant, zucchini, and the remaining 20.0 ml of olive oil to the large pot. Cook over medium heat for 10 minutes with the wooden spoon, stirring often, until the vegetables begin to soften.

   Timer: 10 min (scalable)

   Ingredients used: 500.0 gr Eggplant, 20.0 ml Olive Oil, 400.0 gr Zucchini

   Cookware: large pot — medium heat, wooden spoon

4. Step 4

   Add the tomato with its juices, thyme, 4.0 gr of salt, and 2.0 gr of black pepper to the large pot, stirring to combine. Bring to a gentle simmer over low heat and cook uncovered for 30 minutes, stirring occasionally, until the eggplant is tender and the sauce is thick and glossy.

   Timer: 30 min (scalable)

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Salt, 10.0 gr Thyme, 800.0 gr Tomato

   Cookware: large pot — low heat, wooden spoon