Ratatouille doesn’t have to be associated with a meaty filling! See how to prepare this traditional dish in a veggie version!
Ingredients
- Eggplant: 1 piece
- Zucchini: 2 pieces
- Red bell pepper: 1 piece
- Red onion: 1 piece
- Textured soy protein patties: 1 package
- Flat-leaf parsley: 5 sprigs
- Fresh basil: 2 sprigs
- Salt: to taste
- Pepper: to taste
- Tomato puree: 250 ml
- Universal seasoning: 1 teaspoon
- Oil: for frying
- Ground hot paprika: to taste
Preparation
- Wash and dice the eggplant and zucchini. Pour boiling water over the textured soy protein patties, add vegetables, and let sit for 15 minutes until they swell.
- After this time, drain them, and cut into smaller pieces. In a pan with oil, sauté the sliced red onion until translucent, add zucchini, eggplant, and cook for a while. Add diced red bell pepper and textured soy protein patties.
- Finally, pour in the tomato puree, add salt, pepper, hot paprika, and chopped parsley. Garnish with fresh basil.
