Cutting the eggplant, zucchini and carrots into larger pieces (about an inch square) will ensure they don't become mushy as they sit, and the salad will benefit from their crunch.
- 3 Tbsp. olive oil, divided
- 2 cloves garlic, chopped
- 1 onion, chopped
- 4 cups chopped eggplant
- 4 cups chopped zucchini
- 4 cups chopped carrots
- 3⁄4 cup dried Puy lentils
- 1 can (28 oz) plum (Roma) tomatoes
- 4 tomatoes
- 1⁄2 cup water
- 1 tsp. dried parsley
- 1 tsp. dried basil
- 1⁄2 tsp. dried oregano
- 2 bay leaves
- 2 tsp. salt
In a pot, heat 1 tablespoon of the oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Add remaining oil to pot. Stir in eggplant, zucchini, carrot, lentils, plum tomatoes, tomatoes, water, parsley, basil, oregano, bay leaves and salt and bring to a boil, stirring.
Reduce heat and simmer, stirring often for 10 to 20 minutes, until vegetables are cooked to your taste. You can add a little water if you want a more juicy ratatouille. Discard bay leaves.
From The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Printed from Oprah.com on Wednesday, December 11, 2013
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