How to make it

  • Heat water in a large pot over medium-high heat.
  • Add onion and carrot and cook, stirring occasionally, until onions are beginning to brown, about 10 minutes.
  • Stir in garlic, eggplant, zucchini, red pepper and mushrooms.
  • Cook 5-7 minutes longer, until vegetables begin to colour and lose water.
  • Reduce heat to low, stir in tomatoes, pepper flakes, basil, oregano, salt and pepper.
  • Cover and cook 45 minutes, stirring occasionally.
  • Just before serving, stir in lemon juice and parsley.

Reviews & Comments 5

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    " It was excellent "
    trigger ate it and said...
    It is so nice to have a vegan recipe shine with delightful flavors from fresh ingredients.
    Thank you for posting your Ratatouille A La Maman.
    Five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    pinkpasta ate it and said...
    A delicious, healthy dinner for my family. It's my goal each meal to cook as healthy and light (and organic) as possible.
    Thanks for all of your wonderful healthy dishes, and deserts that you share... :D
    High 5 and Gorgeous!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Such a nice fall recipe, perfect now, when all veggies are out!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Wonderful veggies. I have them all and will make this. ^5
    Was this review helpful? Yes Flag
  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 119.5
    Total Fat: 0.7 g
    Cholesterol: 0.0 mg
    Sodium: 517.8 mg
    Total Carbs: 27.8 g
    Dietary Fiber: 7.7 g
    Protein: 4.7 g
    Was this review helpful? Yes Flag

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