Garden Stew (Ratatouille)

Name: Garden Stew (Ratatouille)
Cuisine: French
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

By Deb Crane
@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.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

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
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How to Make Garden Stew (Ratatouille)

Step-by-Step

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.
Add more ingredients and spices to taste.
Freezes well.

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