This classic ratatouille is a light and fresh meal, incorporating our flavorful vegan pepperoni. It is a versatile dish, easy to prepare, and can be served as a main or side dish. This vegan version will easily be a favorite for everyone.
- 1 chub of Plantcraft pepperoni, mild or spicy
- 1 yellow capsicum, sliced
- 1 red capsicum, sliced
- 1 red onion, sliced
- 2 courgettes, sliced
- 2 tomatoes, sliced
- 1 small eggplant, sliced
- 2 tbsp of olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups crushed tomatoes
- 4-5 basil leaves, chopped
- 1/4 tsp chili powder (optional)
- Salt and pepper to taste
Preheat the oven to 350 F (180 degrees) and lightly grease a 10-12″ oven-safe baking dish.
To prepare the sauce, heat the oil in a pot, add the onion and garlic and sauté until soft. Pour in the crushed tomatoes, add seasonings and simmer the sauce for another 10-12 minutes. Remove from heat and stir in the basil. Spread the mixture into the baking dish and smooth it with a spatula.
Stack the sliced vegetables and pepperoni in alternating patterns until the dish is full. Brush with olive oil and bake for about 45 minutes or until the vegetables are soft and slightly brown.
Garnish with a few basil leaves.