Ingredients
Olive oil
1 cup finely chopped carrot
1/2 cup finely chopped onion
1/4 cup chopped fresh basil
2 teaspoons minced garlic
2 cups diced eggplant
1 cup diced zucchini
1 cup chopped plum tomato
1 cup parsley leaves
1 cup basil leaves
1/2 cup chopped green onions
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
1. Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Add carrots to pan; saute 6 minutes. Add onions, basil, and garlic; saute 4 minutes. Add tofu, eggplant, and zucchini; saute 4 minutes.
2. Combine parsley, basil, green onions, and olive oil in food processor.
3. Add pesto and tomato sauce to ratatouille.
4. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir salt and pepper.
