Vegan Cannellini ratatouille with Saffron Rice

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This plant-based French inspired weeknight meal can be cooked in under 20 minutes. The trick with eggplant is to partially cook with no added oil to keep it from getting mushy. In this recipe we char the eggplant in a saute pan with no oil and then chop into stew. Of course soaking and making your own beans is preferred but for a weeknight quick meal canned beans work great. 

Ingredients:
4 garlic cloves, minced
1 eggplant cut into eighths
2 zucchini, sliced into long halves
1 can of drained cannellini beans
1 large can of diced stewed tomatoes
1 red onion, small dice
1 cup of diced roasted peppers
4 Tablespoons of WE Olive Basil Olive Oil
2 Tablespoons of We Olive Aged Balsamic Vinegar
Salt and Pepper To Taste
basil to garnish
Directions: In a dry griddle pan add eggplant and zucchini char on medium-high heat 4 minutes each side. Remove from pan and slice into medium chunks. In a large saute pan add Olive oil, red onion saute for a few minutes.
Add eggplant and zucchini Add balsamic, can of tomatoes and roasted peppers. Saute for 10 minutes. Season to taste. Garnish with basil.

Saffron Rice

Ingredients:
1 cup of basmati rice, rinsed
1 pinch of saffron
1/2 lemon
Salt
We Olive Lemon Olive Oil
Directions: Bring to boil 2 cups of water with all ingredients besides rice. Add rice and cover on low for 15 minutes until fluffy.

Recipe courtesy of Chef Lauren Mahlke