Garden Stew (Ratatouille)

Deb Crane

By
@songchef

Bountiful garden produce make a perfect vegetable stew! This recipe is versatile and can be served warm or cold. Serve with rice,polenta,pasta,puff pastry,baked potato,toasted bread or even stuff it in bread before baking. Makes a great topping for a fresh summer tart as well. Freezes well so make up a few batches to de-thaw in the long winter months for a taste of summer! This is my version of the French classic Ratatouille. Simply throw it in a pot and it is done!
Take advantage of the fresh summer vegetables while you can and be rewarded in months to come.


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Method:

Stove Top

Ingredients

1
medium eggplant, peeled and chopped
2
medium tomatoes,seeded and chopped
8 oz
tomato sauce
1
small sweet onion, diced
2
medium zucchini, sliced
8 oz
sliced mushrooms
4
cloves garlic, chopped
1/2 c
chopped green pepper and or red pepper
1/2 tsp
basil
1/4 tsp
oregano
1/8 tsp
salt
black pepper to taste

Directions Step-By-Step

1
Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat cover and simmer for 15 minutes.
Uncover and simmer until thickened, about 20 minutes.
2
Add more ingredients and spices to taste.
3
Freezes well.

About this Recipe