Tempeh Ratatouille

4 Servings
100% would make this recipe for Tempeh Ratatouille again.

Tempeh is a high-protein soy food that tastes like mushrooms. This Indonesian staple is now widely available in large supermarkets and health-food stores. If you can't find it, substitute firm tofu. (Shape magazine 10-05)

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Tempeh Ratatouille Ingredients

1 cup Whole-wheat couscous	1 Red bell pepper seeded and diced
2 teaspoons Olive oil	1 teaspoon Dried thyme
1/2 cup Onion chopped	1 can (28-oz) diced tomatoes
2 cloves Garlic minced	1 Bay leaf
8 ounces Tempeh cubed	1/4 cup Fresh basil chopped
2 cups Eggplant cubed	Salt to taste
2 cup Zucchini cubed	Pepper to taste

Instructions for Tempeh Ratatouille

1. Bring 1 cups of water to a boil in a medium saucepan. Add couscous, stir and remove from heat. Cover and let stand 5 minutes, until liquid is absorbed. Fluff with a fork. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and garlic and saute 3-5 minutes, until vegetables are soft and golden brown. Add thyme and stir to incorporate well. Add tomatoes and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes, until liquid reduces and mixture becomes thick. Remove from heat, remove bay leaf and stir in basil. Season to taste with salt and pepper. Spoon couscous into 4 shallow bowls and top with tempeh ratatouille.

Main Ingredient: TempehCuisine: Greek

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