Split Pea Ratatouille
Ingredients
3 ounce eggplant; sliced 1/4 inch thick
3 ounce zucchini; sliced 1/4 inch thick
3 ounce onion; sliced
2 Tbsp. sunflower oil
3 ounce split peas; cooked
3 ounce cashews; chopped
1 tsp. garlic; minced
1 tsp. salt
1/2 tsp. rosemary
Cooking Instructions
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 and pour the split pea sauce on top. Sprinkle with remaining cashews. Put in oven and bake for 20 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)