Vegan Burger With Rosemary Potatoes And Eggplant Ratatouille

vegan burger with rosemary potatoes and eggplant ratatouille display image f
vegan burger with rosemary potatoes and eggplant ratatouille display image f

Vegan burger with Rosemary Potatoes and Eggplant ratatouille Italian style.
For the Ratatouille:
Ingredients:
3 eggplants (we used the ones from our garden)
1 big onion
2 handful of cherry tomatoes ( we used those from our garden)
1 handful of capers
1 handful of sliced dried tomatoes
5/6 basil leafs
6 dessert spoon of Olive oil
Procedure:
Wash and cut the eggplants in small squares, finely dice the onion, , wash and cut the tomatoes in half.
Cook the onion in a pan with half of the olive oil ,when nicely brown add the eggplants. After 10 minutes add the tomatoes, the rinsed tomatoes and capers. Add water if too dry. After 10/15 add the basil and the other half of oil.
Cook for extra 5/10 minutes, then it’s ready to eat warm or cold. We did not add any salt because the dried capers and tomatoes are already salted. Enjoy with pasta, rice or like us today with rosemary potatoes and a vegan burger @garden_gourmet_ita
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