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garden stew (ratatouille)

(1 rating)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

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.

►
(1 rating)
method Stove Top

Ingredients For garden stew (ratatouille)

  • 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

How To Make garden stew (ratatouille)

  • 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.
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