In either case, after spying a lovely purple eggplant at the market (albeit not locally grown) I knew my tomato now had a partner in crime...for a killer Ratatouille.
To make my ratatouille a big more hefty, I added in half of a roasted eggplant that I had blended, and some locally made black bean tempeh. I love this farm for making tempeh from Maine-grown black beans, since my stomach has decided not to like soy, the traditional bean used. So maybe my ratatoullie isn't traditonal with this addition, but it has protein. And protein is good.
- 1/4 cup olive oil, plus oil for drizzling
- 1 onion, chopped
- 2 cloves garlic, chopped
- Italian spice blend
- 1 eggplant
- 1 tomato, roughly chopped
- 3 tablespoons tomato paste
- a gamut of vegetables. I used zuccini, yellow squash, mushrooms, carrots, red pepper, green beans, and sugar snap peas. Anything goes. Chop them in a rustic manner.
- 1/2 package tempeh
Heat up the olive oil in a nice large soup pot. Work on chopping your onions while oil gets sizzling and add them to your pot. Add the garlic, and chop and prepare all your veggies except for the tomato and add them to the pot, stirring well to coat everything in the oil. Add the chopped eggplant and eggplant puree and the tomato paste, and stir well again to get all the flavors incorporated. Add salt, pepper, Italian spices,and finally add in your chopped tomato and tempeh. Cover and let simmer for about 40 minutes. Taste before serving -- do you need more salt? More spice? Do you want to go crazy and add some paprika? Have fun!
Serves 2 hungry people.