Spicy Moroccan Ratatouille


  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • 1 tsp. salt
  • 2 tsp. Better than Bouillon No-Chicken Base
  • 1 medium (4 cups) eggplant, cubed
  • 2 c. sliced fresh mushrooms
  • 1 c. sweet yellow pepper, coarsely chopped
  • 1 c. fresh green beans, sliced diagonally into 1 1/2-inch pieces
  • 4 c. canned tomatoes
  • 1 tsp. sugar
  • 2 c. cooked potatoes, coarsely chopped
  • 1/2 tsp. salt
  • 1/2 c. canned garbanzos


  1. In a large skillet that has been sprayed with nonstick cooking spray, sauté onions and garlic over medium heat until onions are clear.
  2. Add red pepper flakes, salt, Better Than Bouillon No-Chicken Base, and eggplant.
  3. Simmer until eggplant is tender, then add the yellow pepper, green beans, canned tomatoes, and sugar.
  4. In a separate skillet that has been sprayed with non-stick cooking spray, combine potatoes and remaining salt and sauté until golden brown.
  5. Add potatoes to eggplant mixture and simmer for another 10 minutes or until tender.
Browse Cook(s): Brenda Walsh Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.