Indonesian Ratatouille With Tempeh - cooking recipe

Ingredients

1 tablespoon canola oil
4 small shallots, minced
4 whole habanero peppers (optional)
1 medium tomato, diced
2 cloves garlic, minced
3/4 (8 ounce) package tempeh, diced
1 medium red bell pepper, diced
1/4 pound okra, sliced
2 cups vegetable broth
1 small eggplant, peeled and large diced (optional)
1 tablespoon coconut milk
1 teaspoon brown sugar (optional)
salt and ground black pepper to taste

Preparation

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