Indonesian Ratatouille With Tempeh

• 1 tablespoon canola oil
• 4 small shallots, minced
• 4 whole habanero peppers (optional)
• 1 medium tomato, diced
• 2 cloves garlic, minced
• 3/4 (8 ounce) package tempeh, diced
• 1 medium red bell pepper, diced
• 1/4 pound okra, sliced
• 2 cups vegetable broth
• 1 small eggplant, peeled and large diced (optional)
• 1 tablespoon coconut milk
• 1 teaspoon brown sugar (optional)
• salt and ground black pepper to taste

1. Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.

canola oil, shallots, peppers, tomato, garlic, red bell pepper, okra, vegetable broth, eggplant, coconut milk, brown sugar, salt

Taken from www.allrecipes.com/recipe/268330/indonesian-ratatouille-with-tempeh/ (may not work)