Indonesian Ratatouille with Tempeh

Directions

Ingredients :

1 tablespoon canola oil

4 small shallots

minced

4 whole habanero peppers (Optional)

1 medium tomato

diced

2 cloves garlic

minced

¾ (8 ounce) package tempeh

diced

1 medium red bell pepper

diced

¼ pound okra

sliced

2 cups vegetable broth

1 small eggplant

peeled and large diced (Optional)

1 tablespoon coconut milk

1 teaspoon brown sugar (Optional)

salt and ground black pepper to taste

Methods :

Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.