Split Pea Ratatouille
3 ounces eggplant, sliced 1/4-inch thick
Preheat oven to 350 degrees.
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
1/2 teaspoon rosemary
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 and pour the split pea sauce on top. Sprinkle with remaining cashews. Put in oven and bake for 20 minutes.
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