Curried Black Bean Ratatouille

Name: Curried Black Bean Ratatouille
Yield: 4
Ingredients: ½ Tablespoon coconut oil; ½ yellow onion, diced; 1 clove garlic, minced; 2 cups Japanese eggplant, sliced; 1 teaspoon fresh thyme; 1 jalapeño pepper, seeded and finely chopped (optional); 2 cups yellow squash, halved and sliced; 1½ cups zucchini, halved and sliced; 2 large tomatoes, chopped; 2 heaping Tablespoons fresh basil, chopped; 1 Tablespoon apple cider vinegar; 1-2 teaspoons curry powder; 1 15 oz can of black beans, rinsed and drained; ¼ cup raisins; ½ teaspoon sea salt; ground pepper, to taste; cooked quinoa for serving (optional)

Curried Black Bean Ratatouille was pinched from <a href="http://www.eatingbirdfood.com/2014/08/curried-black-bean-ratatouille/" target="_blank">www.eatingbirdfood.com.</a>

INGREDIENTS

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½ Tablespoon coconut oil

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½ yellow onion, diced

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1 clove garlic, minced

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2 cups Japanese eggplant, sliced

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1 teaspoon fresh thyme

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1 jalapeño pepper, seeded and finely chopped (optional)

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2 cups yellow squash, halved and sliced

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1½ cups zucchini, halved and sliced

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2 large tomatoes, chopped

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2 heaping Tablespoons fresh basil, chopped

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1 Tablespoon apple cider vinegar

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1-2 teaspoons curry powder

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1 15 oz can of black beans, rinsed and drained

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¼ cup raisins

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½ teaspoon sea salt

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ground pepper, to taste

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cooked quinoa for serving (optional)

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