Name: Indonesian Ratatouille with Tempeh
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 tablespoon canola oil; 4 small shallots, minced; 4 whole habanero peppers; 1 medium tomato, diced; 2 cloves garlic, minced; ¾ (8 ounce) package tempeh, diced; 1 medium red bell pepper, diced; ¼ pound okra, sliced; 2 cups vegetable broth; 1 small eggplant, peeled and large diced; 1 tablespoon coconut milk; 1 teaspoon brown sugar; salt and ground black pepper to taste

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.

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Indonesian Ratatouille with Tempeh

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