This is a simple, quick one-pot meal. Great for a cold night.
2 eggplants, diced 2 zuchinnis, diced 1 can diced tomatoes 2 tablespoons olive oil splash of balsamic vinegar 1 teaspoon oregano pepper to taste salt to taste
I chop everything directly into the pot, then drench with olive oil and balsamic. Mix and heat for about 3 minutes to brown veggies, then add tomatoes plus liquid. Simmer for 40 minutes. Add more water if you want it more liquidy (I add liquid because I melt cheese over sourdough, then serve the ratatouille over the bread).
I've known I was highly sensitive to alliums (mostly garlic) for almost a decade now. While it's sometimes been a struggle, I've also found some delicious dishes and creative ways to make traditionally garlic- and onion-heavy foods. I've always wished there was an allium-free cookbook, but I figured perhaps by sharing my recipes, I could find other eaters with the same restrictions who would share back. This is our forum.