Vegan Ratatouille with Eggplant

Vegan Ratatouille with Eggplant

Ratatouille doesn’t have to be associated with a meaty filling! See how to prepare this traditional dish in a veggie version!


  • 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


  1. 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.
  2. 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.
  3. Finally, pour in the tomato puree, add salt, pepper, hot paprika, and chopped parsley. Garnish with fresh basil.

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