This is a very simple ratatouille recipe which takes about 30mins. You can add any extra vegetables or tofu that you like.
2 Tbls olive oil
1 large onion, chopped
2 cloves garlic, minced
1 eggplant, chopped into think chunks
4-6 zucchinis, sliced thickly
1 400g tin crushed tomatoes (or 4 fresh chopped)
1 Tbls dried Basil (or fresh)
1 Tbls dried Parsley (or fresh)
salt & pepper to taste
1 cup olives (optional)
In a heavy based pot or saucepan (with a lid) heat oil on medium heat.
When ready add onion and saute until clear, then add garlic for 1 minute.
Add zucchini & eggplant and mix well. Add tomatoes & herbs and mix well.
Add lid and simmer on low heat for 20mins.
Stir through salt and pepper and check if eggplant is soft and cooked through.
If not simmer for a further 10mins. Add olives just before serving up.
Serve with rice.