Indonesian Ratatouille with Tempeh

Ingredients and Weight:

• 2 Japanese eggplants (500g), cut into 1-inch cubes
• 2 bell peppers (300g), cut into 1-inch cubes
• 1 zucchini (250g), cut into 1-inch cubes
• 1 onion (200g), chopped
• 3 cloves garlic (15g), minced
• 1 (15 oz) can of diced tomatoes
• 1/2 cup (120ml) vegetable broth
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) sweet chili sauce
• 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1g) black pepper
• 1 block (8 oz/227g) tempeh, cut into 1-inch cubes

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet, heat 2 tablespoons (30ml) of vegetable oil over medium heat. Add the eggplant, bell peppers, and zucchini and cook until softened, about 10 minutes.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, soy sauce, sweet chili sauce, turmeric, coriander, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. In a separate skillet, pan-fry the tempeh cubes in 2 tablespoons (30ml) of vegetable oil until golden brown on all sides.
5. Add the tempeh to the ratatouille and cook for 5 minutes more.

Nutritional Information:

• Calories: 150 (per serving)
• Fat: 5g
• Carbohydrates: 20g
• Protein: 10g
• Fiber: 5g

Dish Characteristics:

• Vibrant and colorful
• Savory and aromatic
• Combination of sweet and spicy flavors
• Rich and hearty
• Suitable for both vegetarians and meat-eaters

User Comments:

• "I love the unique combination of flavors in this dish. It's different from anything I've had before."
• "The tempeh adds a nice chewy texture and protein to the ratatouille."
• "I like that it's a healthy dish but still very satisfying."
• "It's easy to make and perfect for a weeknight dinner."
• "I would highly recommend this dish to anyone who enjoys Indonesian cuisine or is looking for a flavorful and nutritious meal."

Special Precautions and Tips:

• If you can't find Japanese eggplants, you can substitute regular eggplants.
• Make sure to cut the vegetables into uniform sizes so that they cook evenly.
• If the ratatouille becomes too dry during cooking, add a little bit more vegetable broth.
• Serve the ratatouille hot with rice or your favorite side dish.