By Diana Ross, E-RYT 500 Founder of Breast Cancer Yoga
What an interesting and different way to prepare veggies. I never knew before making it that each vegetable is done separately, and not until the end do they all join up again ~ oh but so worth the effort.
I want everyone to know that this entire dish included vegetables from my CSA (Community Sustainable Agriculture) garden. Although my son, Jared made some organic brown rice and it made the dish perfection. So please give it a try and let me know how the dish came out.
Please note: when possible use organic vegetables and fresh herbs. It will make a nice difference.
1 1/2 lbs. eggplant (2 small eggplants – include the skin)
2 large onions, thickly slice
1 large green pepper, cut into 2” strips
1 large red pepper, cut into 2” strips
2 1/2 lbs. of ripe plum tomatoes, coarsely chopped
1 1/2 zucchini (halved lengthwise and cut crosswise into 1/2 slices)
1/2 teaspoon of fresh thyme
1/2 teaspoon of fresh oregano
2 tablespoon minced fresh parsley
2 teaspoon minced fresh basil or 1/2 teaspoon of dried basil
1 tbsp. of minced garlic (3 large cloves)
1/2 freshly ground black pepper
1/4 teaspoon of pink Himalayan salt
1/8 teaspoon of cayenne
For the Middle Eastern version substitute for the thyme, oregano and basil with:
1 teaspoon of turmeric
1/2 teaspoon of coriander
1 teaspoon of ground cumin
Wonderful to use these particular herbs. They are well known for their cancer protection properties.
- Cut the eggplant into 3/4 inch cubes. Place the diced eggplant into a colander and sprinkle the eggplant with pink salt, weight the pieces down with a plate or bowl; then let the eggplant drain for 30 minutes.
- Heat 1 tablespoon of oil in large skillet. Add the onions, green and red peppers, saute them until onions are translucent. Add the garlic and tomatoes. Cook the vegetables, stirring for 3 minutes. Transfer the mixture into a separate bowl and then wipe out the pan.
- Heat another tablespoon of oil in the pan, saute the zucchini for about 10 minutes. Add zucchini to the other vegetables, and leave behind as much oil in the pan as possible.
- Rinse, drain and dry the diced eggplant with paper towels. Add the remaining 2 tablespoons of oil to the pan, saute the eggplant for about 10 minutes.
- Return the reserved vegetables to the pan, and mix them well with the eggplant. Heat the Ratatouille, cook it for another 5 minutes.
- Stir in the herbs of thyme, oregano, basil, pepper, salt, cayenne and parsley or the Middle Eastern blend of turmeric, cumin and coriander.
About Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at email@example.com if you have questions.
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