Hey there foodies! Today, I want to share with you a recipe that will make your taste buds dance with joy. It’s a traditional dish from Italy called Ratatouille, but with a vegan twist.

Before we dive into the recipe, let me give you a brief history of this dish. Ratatouille originated from the region of Provence in France. However, it has become a popular dish in Italy due to its proximity to France.

Traditionally, Ratatouille is made with eggplant, zucchini, bell peppers, onions, and tomatoes, all stewed in a rich tomato sauce. But, as a vegan, I wanted to make this dish without animal products, so I swapped out the meat for some protein-packed chickpeas.

Here’s what you’ll need:

– 1 large eggplant
– 2 medium zucchinis
– 1 red bell pepper
– 1 yellow bell pepper
– 1 large onion
– 3 cloves of garlic
– 1 can of chickpeas (drained and rinsed)
– 2 cans of diced tomatoes
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 375°F.

2. Cut the eggplant, zucchinis, and bell peppers into bite-sized pieces.

3. Slice the onion and mince the garlic.

4. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.

5. Add the onions and garlic, and sauté for a few minutes until the onions are translucent.

6. Add the chopped vegetables and chickpeas to the pot, and stir to combine.

7. Pour in the diced tomatoes and stir again.

8. Season with salt and pepper to taste.

9. Cover the pot with a lid and transfer it to the preheated oven.

10. Bake for 45-50 minutes or until the vegetables are tender and the sauce is thickened.

11. Garnish with fresh basil, if desired.

And voila! Your traditional Ratatouille made vegan is ready to be served. This dish is perfect for any occasion, whether it’s a cozy night in or a dinner party with friends.

I hope you enjoy this recipe as much as I did. Let me know in the comments if you try it out or if you have any tips to make it even better. Bon appétit!