Tempeh Ratatouille

Ingredients

• Salt and pepper - To taste
• Basil - 1 teaspoon
• Thyme - 1 teaspoon
• Tomatoes - 2, chopped
• Bell pepper - 1, chopped
• Zucchini - 1, cubed
• Eggplant - 1, cubed
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Tempeh - 8 ounces, cubed
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the tempeh and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Add the eggplant, zucchini, bell pepper, and tomatoes. Cook until the vegetables are softened, about 10 minutes.
5. Return the tempeh to the pot and add the thyme, basil, salt, and pepper. Stir well to combine.
6. Cover the pot and simmer for 20 minutes, until the flavors have melded together.
7. Serve the ratatouille hot, garnished with fresh basil if desired.