Add sweet pepper, zucchini, and eggplant. Cook about 10 to 12 minutes. Stir in tomatoes, salt, pepper, and basil. Cook another 2 to 4 minutes or until heated through. Serve over pasta and top with ...

This breakfast ratatouille shakshuka recipe, though, from the kitchen of ... You will stew fresh eggplant, zucchini, bell ...

Samantha says: My vegan friend Kate made this for dinner one night and we've been hooked ever since I asked her for the recipe. The miso baked eggplant and cumin really elevate this dish.

1. In a pan over medium heat, add your oil and eggplant. Sauté until golden brown. 2. Add your spices -- black paper, turmeric, curry powder, paprika -- and continue to cook until fragrant.

Samantha says: My vegan friend Kate made this for dinner one night and we've been hooked ever since I asked her for the recipe. The miso baked eggplant and cumin really elevate this dish.