A few weeks ago, my neighbor asked if I would like some eggplant. Honestly, I had on idea what to do with this vegetable. When I did a quick recipe search, most of them were battered and fried along with completely masking the fact that you were eating vegetables. I wanted a simple and nutrient packed recipe. Until now, I had never cooked eggplant…I know shocking. I am sure when you think of a Dietitian, you assume we eat and like all vegetables. Well, not this Dietitian. Thanks to my neighbor who had these amazing eggplants in her garden, I am excited to share this versatile recipe with you. It can be vegan/vegetarian or you can include an animal protein. I used a chicken sausage but replacing that with beans, tofu or even ground meat would all work. I hope you enjoy it!
- 1 eggplant, diced
- 1 zucchini, diced
- 3 tomatoes, diced
- 1 bell pepper, diced
- ½ onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- ¼ cup vegetable broth
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- ½ teaspoon salt
- 1 teaspoon oregano
- ½ teaspoon ground ginger
- 2 tablespoons tomato paste
- 1 pound chicken sausage OR 1 can garbanzo beans*
- 1 package (8.8 ounces) microwavable White and Red Quinoa
- In large soup pot, add all vegetables and oil. Sautee for 5 minutes.
- Add broth, all seasonings and tomato paste. Stir to combine well and let simmer.
- Slice chicken sausage into coins and add to vegetable mixture.* If using beans, add them now instead. Cook for an additional 10 minutes.
- Microwave quinoa as directed on the package.
- Combine Ratatouille and quinoa and enjoy!
Note: You can use any quinoa or grain of your preference.