Indonesian Ratatouille with Tempeh

Ingredients

• tablespoon can ola oil
• small shallots, minced
• whole habanero peppers (Optional)
• medium tomato, diced
• clove sgarlic, minced
• 3/4(8 ounce) packagetempeh, diced
• medium red bell pepper, diced
• 1/4 pound okra, slice d
• cup svegetable broth
• small eggplant, peeled and large diced (Optional)
• tablespoon coconut milk
• teaspoon brown sugar (Optional)
• salt and ground black pepper to taste

Instructions

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

Tips

Omit chili peppers for a non-spicy dish. Eggplant can be replaced with tamarillo, which would be added with the tempeh.