Garden Stew (Ratatouille)
By
Deb Crane
@songchef
1
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.
Take advantage of the fresh summer vegetables while you can and be rewarded in months to come.
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
How to Make Garden Stew (Ratatouille)
- 1Combine 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. - 2Add more ingredients and spices to taste.
- 3Freezes well.
About Garden Stew (Ratatouille)
Course/Dish: Pasta, Other Main Dishes, Vegetables, Pasta Sides, Rice Sides, Savory Breads, Vegetable Appetizers, Side Casseroles
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Healthy
