Eggplant ratatouille, vegan, wfpb

Eggplant dishes are always tricky because of the bitterness, to salt or not to salt is always the question.  However when on a low or no salt diet, salting is not even an option. The answer to eggplant that is not bitter is to cook it in tomato sauce or balsamic vinegar. Another option would be to use white skinned eggplants or an Indian/Chinese eggplant, they are bright purple and long.  In this dish any eggplant will work.

This dish can be eaten in so many ways.  Alone, on a salad, on a pizza, in calzone, on pasta, as an appetizer, on toast, on flatbread, on matzoh, on a potato or sweet potato, the options are endless.


Eggplant Ratatouille 

Vegan, no oil, no salt, fat free, whole food plant based, McDougall compliant, engine 2 compliant

  • 3 cups cubed eggplant
  • 1 cup oil and salt free tomato sauce, my recipe 
  • 1/2 cup Balsamic vinegar
  • 1 cup finely chopped zucchini
  • 1 cup finely chopped carrots
  • 1 finely chopped sweet white or vidalia onion
  • 2 mined garlic cloves
  • Seasonings to taste

Mix all ingredients in a deep baking dish.  Cook on 350 Degrees F for 30-45 minutes or until eggplant is soft.

Serve hot or cold.

Optional ingredients:

For more sweetness add applesauce, soaked and purred dates or maple syrup

Fresh Italian herbs work very well on this dish

For spicy add cayenne or hot sauce

For a middle eastern flavor add cumin, turmeric, coriander &/or sumac.

For a more traditional ratatouille put an equal amount of all vegetables chopped the same size.  

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