עקסטרעם וועגאַן מאַקעאָווער: ראַטאַטאָויללע סטו אַדישאַן

This is the time of year when all the people who are fortunate enough to have gardens start wondering what to do with all the masses of vegetables they have harvested. Their kitchens are overrun with tomatoes, קאַבאַק, צוקיני, eggplants, פּעפּערז, קוקורוזע, עטק. They begin marathons of cooking, canning and freezing.

געזונט, I have no sympathy for them! 🙂

אַפ אַנ עמעס, איך WISH that were my problem! I’m still trolling farmers markets and produce departments of supermarkets for my veggies. Having a garden or belonging to a CSA isn’t a possibility for me right now. But I’m not one to hold a grudge so here is a very simple but delicious recipe that will help people use up their eggplants, צוקיני, squash and tomatoes (אַוואַדע, they could also send them to me but…)

My Ratatouille Stew is so healthy, so filling, so low-calorie (a serving was only 2 points on the old Weight Watchers program) and so quick to make. האַרציק, delicious vegetables like eggplant, גלאָק פּעפּערז, zucchini and yellow squash are cooked in a rich garlicky tomato sauce with a salty and tangy kick from the red pepper flakes, capers and green olives. Chickpeas add a crunchy texture while also upping the nutrient value.

It’s also a versatile recipe. Want it to be a thick stew? Make it the way it’s written. Or turn it into a chunky, filling soup by adding a quart of low-sodium vegetable broth. Eat it on it’s own or serve it over rice, קווינאָאַ, millet or whatever your favorite whole grain is. Serve it over penne or spaghetti and it becomes an incredible pasta sauce.

I often double the recipe because leftovers taste even better as the flavors intensify over time. This is one of my favorite go-to meals when I don’t know what I want to make but need something fast and comforting. It’s also one of the recipes I turn to when I’m trying to make Pandora, my scale, happier.

However you decide to serve it, I guarantee you will love it. You can even make big batches of it and freeze it…if you gardeners have any room left in your freezer next to all your veggie bounties :).
ראַטאַטאָויללע סטו

ינגרידיאַנץ

4 קנאָבל קלאָוועס, מינסט
1 tsp. קראַשט רויט פעפער פלאַקעס
1 Tbs. מאַסלינע ייל
2 medium bell peppers, any colors, chopped
1 מיטל ציבעלע, chopped
1 medium eggplant, peeled and diced
1 medium zucchini, coarsely diced
1 medium yellow summer squash, coarsely diced
2 Tbs. green or Spanish Olives, סלייסט
2 Tbs. קאַפּערס, ויסגעשעפּט
1 tsp. קאָשער זאַלץ
1 tsp. שוואַרץ פעפער
28-oz crushed tomatoes (or fresh); if you want it chunkier, use diced tomatoes or 14 אַז. of each kind
1 Tbs. פריש פּעטרעשקע, chopped
15-oz canned chickpeas, ויסגעשעפּט & רינסעד
וועגאַן גרייטיד פּאַרמעסאַן (אַפּשאַנאַל)

ינסטראַקשאַנז

In a deep skillet or pot, היץ די ייל איבער מיטל היץ. Add the garlic and red pepper flakes in the oil until the garlic turns golden.

Add peppers, ציבעלע, פּאַטלעזשאַן, צוקיני, קאַבאַק, הזיתים, קאַפּערס, זאַלץ און פעפער. Cover pot, reduce heat to medium low, and cook the veggies down, סטערינג טייל מאָל, until the eggplant has softened, וועגן 10 צו 15 מינוט.

Add tomatoes, parsley and chickpeas, and heat through. The longer you let it cook, the deeper the flavor will get.

Serve over whole grain pasta, ברוין רייַז, quinoa or millet. Top with vegan grated parmesan if desired.

האַנאָע האָבן!

(באזוכט 1,130 מאל, 1 וויסיץ הייַנט)

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3 רעספּאָנסעס צו עקסטרעם וועגאַן מאַקעאָווער: ראַטאַטאָויללע סטו אַדישאַן

  1. ריאַ פּאַרסאָנס סעפּטעמבער 15, 2011 בייַ 3:22 בין #

    Hi Veganelder,
    Thank you so much for stopping by and saying hi 🙂

    Hi Shawn,
    דאנק איר פֿאַר די סאָרט ווערטער. I’m always happy to help new vegans (and old). I remember when I was so confused and overwhelmed. It gets so much easier, believe me!

  2. שאָן דונקאַן סעפּטעמבער 15, 2011 בייַ 12:55 בין #

    thanks for always being the cheerleader and teacher to all us new vegans out there 🙂 you are a great roll model .

  3. veganelder סעפּטעמבער 14, 2011 בייַ 9:07 PM #

    It looks and sounds tasty, דאַנק פֿאַר די רעצעפּט. 🙂


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