Split pea ratatouille

2 servings

Ingredients

Quantity Ingredient
3 ounces Eggplant; sliced 1/4-inch thick
3 ounces Zucchini; sliced 1/4-inch thick
3 ounces Onion; sliced
2 tablespoons Sunflower oil
3 ounces Split peas; cooked
3 ounces Cashews; chopped
1 teaspoon Garlic; minced
1 teaspoon Salt
½ teaspoon Rosemary

Directions

Preheat oven to 350 degrees. Steam eggplant, zucchini, and onion for about 8 minutes. Lightly grease 4 x 8 baking pan with oil. Place split peas in blender with 2 ounces water, half of cashews, and the remaining ingredients. Blend until mixture achieves sauce consistency. Place eggplant in baking pan andpour the split pea sauce on top. Sprinkle with remaining cashews. Put in oven and bake for 20 minutes.

From DEEANNE's recipe files

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