Cool Ratatouille

• 2 tablespoons extra-virgin olive oil
• 1 large red onion, chopped
• 3 to 4 cloves garlic, minced
• 1 cup water
• 2 medium eggplants (about 1 1/2 pounds total), peeled and diced
• 2 small zucchini, sliced
• 4 cups diced ripe, juicy, fresh tomatoes
• 1 cup sliced baby bella or crimini mushrooms
• 1 cup salt-free tomato sauce
• 1/4 cup dry red wine
• 1 teaspoon paprika
• 1/4 cup thinly sliced fresh basil leaves, or more to taste
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh oregano leaves, or more to taste
• 2 teaspoons fresh thyme leaves, or more to taste
• Salt and freshly ground pepper to taste
• Vegan Sour Cream (page 7) for garnish, optional

1. Heat the oil in a large soup pot.
2. Add the onion and garlic and saute over medium heat until both are golden, about 8 to 10 minutes.
3. Add the water, eggplant, zucchini, tomatoes, mushrooms, tomato sauce, wine, and paprika.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the vegetables are tender but not overdone, about 25 to 30 minutes.
6. Stir occasionally, making sure there is enough liquid for the vegetables to simmer in without being too soupy.
7. Remove from the heat.
8. Stir in half of the basil and the remaining fresh herbs.
9. Season with salt and pepper.
10. Let the stew cool to room temperature.
11. To serve, garnish each serving with the remaining basil strips and, if desired, a dollop of sour cream.
12. Per serving:
13. Calories: 109
14. Total fat: 4g
15. Protein: 3g
16. Fiber: 5g
17. Carbohydrate: 16g
18. Cholesterol: 0mg
19. Sodium: 18mg

extravirgin olive oil, red onion, garlic, water, eggplants, zucchini, diced ripe, crimini mushrooms, salt, red wine, paprika, fresh basil, parsley, oregano, thyme, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/cool-ratatouille-378967 (may not work)