Tempeh Ratatouille

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 1 teaspoon fine sea salt
• 2 zucchini (about 1 pound), sliced into half moons
• 1 eggplant (about 1 pound), sliced similarly to the zucchini
• 4 cloves garlic, roughly chopped
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 can (28 oz) diced tomatoes
• 2 8 oz packages tempeh, cubed
• vegetable broth
• 2 to 3 tablespoons balsamic vinegar
• 1/4 teaspoon ground black pepper
• torn fresh basil leaves (optional)

Directions

1. Heat the broth and tempeh in a pan and simmer the tempeh for 10 minutes. Drain the tempeh and set aside.
2. Meanwhile, heat the oil in a large heavy-bottomed pot over medium heat. Add the onion and salt and cook, stirring occasionally, until softened but not brown, about 5 minutes.
3. Add the zucchini, eggplant, garlic, oregan, and thyme. Cook, stirring occasionally, until the veggies begin to soften, about 8 minutes.
4. Add the tomatoes and bring to a simmer. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
5. Turn off the heat and stir in the vinegar and pepper. Taste and season with more salt or vinegar, if needed. Garnish with basil, if desired.
6. Serve on top of pasta with the tempeh.

Attribution

Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky