Korean Kimchi Ratatouille Recipe

Korean Kimchi Ratatouille Recipe

Ingredients:

• 1/2 cup chopped Korean kimchi
  

• 1 cup firm tofu, drained and crumbled
  

• 2-3 tablespoons kimchi chili sauce (adjust to taste)
  

• 1 eggplant, diced
  

• 1 zucchini, diced
  

• 1 red bell pepper, diced
  

• 1 yellow bell pepper, diced
  

• 1 onion, chopped
  

• 3 cloves garlic, minced
  

• 2 tomatoes, chopped (or 1 can of diced tomatoes)
  

• 2 tablespoons olive oil
  

• 1 teaspoon dried thyme (or fresh thyme)
  

• Salt and pepper, to taste
  

• Fresh basil or parsley for garnish (optional)
  
  

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu and cook until it’s slightly golden and firm. Remove the tofu from the skillet and set aside.
   

2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent and fragrant.
   

3. Add the diced eggplant, zucchini, red and yellow bell peppers, and tomatoes. Cook for about 10-15 minutes until the vegetables are tender.
   

4. Stir in the chopped kimchi and kimchi chili sauce, mixing well