Ratatouille Wraps
3 small Japanese eggplant, sliced
1 large zucchini, halved lengthwise and sliced
1 medium onion, sliced
1 large green bell pepper, seeded and sliced
3 cloves garlic, finely minced
4 large tomatoes, roughly chopped
1 tsp dried thyme
1 tsp dried basil
2 tsp dried oregano
salt and pepper to taste
2 Tbs pure maple syrup
4 Tbs chopped fresh parsley
4 large whole wheat wrappers
Heat a few Tbs of olive oil in a deep skillet over medium high heat. Add eggplant and zucchini and saute until beginning to soften. Add onions and peppers, saute a few minutes more. Add garlic and saute until garlic is fragrant. Add in diced tomatoes with their juices. Gently stir in herbs, then bring to a slow boil. Once boiling, reduce heat and simmer 15 minutes, until all vegetables are soft and tender. Add in maple syrup and stir to combine. Season to taste with salt and pepper. Remove from heat. With a slotted spoon place about 1/2 cup ratatouille in the center of a large warm wrapper, sprinkle with about 1 Tbs chopped parley and roll burrito style.
YUM!
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