• Sumo

This ratatouille recipe cooks up in about 30 minutes, making it a great meal for those busy weekday nights. Enjoy alone or as the topping to a creamy polenta or hardy quinoa base!

Speedy Ratatouille Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Medium Onion, diced
  • 2 Tablespoons Garlic, minced
  • 1 Eggplant peeled and diced into bite-sized pieces
  • 1 Red Pepper, chopped
  • 1 14.5oz Can Fire-Roasted Chopped Tomatoes
  • 2 Zucchini, chopped
  • 1 Teaspoon Thyme
  • 1 15oz Can Cannellini Beans, drained and rinsed
  • 1/4 Cup Parsley, chopped
  • Salt and Pepper to taste
  • Polenta or Quinoa

Instructions

  1. In a large nonstick skillet with a lid, heat the oil over medium heat. Add the onion and saute for five minutes.
  2. Add the garlic, eggplant, and red bell pepper and cook for ten minutes. Stir in the tomatoes and zucchini and cook for 12 minutes, covered.
  3. Stir in beans, parsley, salt and pepper. Heat until heated through.
  4. Serve over polenta or quinoa.

https://vegonline.org/vegetarian-recipes/speedy-ratatouille-recipe/