A traditional French ratatouille is cooked on the stovetop then wrapped in a whole wheat tortilla. Onions and bell peppers give the eggplant, zucchini and tomatoes a savory flavor boost, while maple syrup lends a sweet touch. This recipe comes to us from Carrie of Happy Vegan Yogini.
- a little olive oil or cooking spray, to coat the skillet
- 3 small Japanese eggplants, sliced
- 1 globe eggplant, halved lengthwise and sliced
- 1 large zucchini, halved lengthwise and sliced
- 1 medium onion, sliced
- 1 large green bell pepper, seeded and sliced
- 3 cloves garlic, finely minced
- 4 large tomatoes, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 teaspoon dried oregano
- salt and pepper, to taste
- 2 tablespoons pure maple syrup
- 4 tablespoons fresh parsley, chopped
- 4 large whole wheat tortillas, warmed
Prepare a skillet with a light coat of olive oil or cooking spray. Place the skillet over medium high heat and add the eggplant and zucchini. Sauté for 3-5 minutes, or until eggplant and zucchini start to become tender. Add the onions and pepper and sauté 3 more minutes, or until onions and peppers begin to soften. Add the garlic and sauté 1-3 minutes more, or until garlic becomes fragrant.
Add in diced tomatoes with their juices. Gently stir in the dried thyme, basil, oregano and salt and pepper to taste. Bring to a slow boil.
Once boiling, reduce heat and simmer for 15 minutes, or until all vegetables are soft and tender.
Add in maple syrup and stir to combine. Season to taste with salt and pepper and remove from heat.
Place about ½ cup of the ratatouille filling in the center of a large, warmed tortilla.Sprinkle with 1 tablespoon chopped parsley and roll burrito style. Repeat 3 times to make the additional ratatouille wraps.