|Zucchini||1 Cup (16 tbs)|
|Eggplant||1 Cup (16 tbs)|
|Black pepper||1 Pinch|
|Stewed tomatoes||3⁄4 Cup (12 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
1) Wash the zucchini and eggplant properly and chop them into bite-size pieces.
2) In a pan, saute the spices in oil for 2 minutes.
3) To the spices, add stewed tomatoes, tomato paste, honey and tamari and cook for 3 minutes on low heat.
4) Add the vegetables to it and simmer until they are tender, stirring occasionally.
5) Serve hot.
This is a more "tomatoey" blend of ratatouille - thick and hearty — and good alone or as a filling for crepes or tacos.