This is my recipe by Ratatouille. My two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stove-top just doesn't quite do it.
Course vegan
Cuisine Indian
Ingredients
2-3 cups eggplant (chopped)
2-3 cups Zucchini (chopped)
2-3 cups Tomatoes (chopped)
1 cup Red Onion (chopped)
1 cup Red Bell Pepper (chopped)
Italian flat leaf parsley (half bunch)
Basil, thyme, rosemary, and garlic – season to your taste
1 large can diced tomatoes and one small can tomato paste
1/2 cup grated parmesan
1/2 - 1cup crimini mushrooms – whole
1/2 - 1 cup carrots (chopped)
lemon zest
Instructions
Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley).
Cover and simmer until al dente.
Stir in the tomato paste and parsley.
Pour the whole mix into a deep baking dish. Cover with foil.