New dinner recipe: vegan ratatouille

I made a vegan ratatouille for dinner. It looks festive, but it was easy to make and also very budget-friendly!
I was inspired by a recipe that I once got in my Eko Menu box and used the aubergine that I had in my Farmed Today box. But you can be creative with the vegetables you use, it doesn’t really matter in a ratatouille.
This vegan ratatouille is a great recipe if you have some leftover vegetables, as we all hate food waste. I love recipes like this that only contain simple ingredients but are great combined together.
The recipe below is for 2 people, but you can just double the ingredients if you’re cooking for four.

Recipe Vegan Ratatouille

Ingredients (2 people):
250 grams potatoes
2 onions
1 aubergine (or courgette)
1 jar white beans in tomato sauce (180 grams)
30 gram vegan Parmezan cheese (I used Charly’s All is Fair Parm a Zaan)

Preheat the oven to 180 degrees. Bring water to a boil. Peel and half the potatoes and cook for 10-15 minutes. Drain and cool. Cut the potatoes in thin slices.
Peel and slice the onion, slice the aubergine. Heat some oil in a frying pan and fry the onion and aubergine at medium fire until soft.
Put the sliced potatoes, onions and aubergine in an oven tray. Pour the white beans in tomato sauce in the middle.
Put the oven tray in the oven for 15 minutes. Sprinkle the vegan Parmezan cheese on top and bake for 5 more minutes.
Your vegan ratatouille is ready!

Tip: are you in a rush? You can also bake all the sliced vegetables in a skillet for 10 minutes, add the white beans in tomato sauce and let it simmer for another 10 minutes. Sprinkle the vegan cheese on top right before serving.