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
-
1medium eggplant, peeled and chopped
-
2medium tomatoes,seeded and chopped
-
8 oztomato sauce
-
1small sweet onion, diced
-
2medium zucchini, sliced
-
8 ozsliced mushrooms
-
4cloves garlic, chopped
-
1/2 cchopped green pepper and or red pepper
-
1/2 tspbasil
-
1/4 tsporegano
-
1/8 tspsalt
-
·black pepper to taste
How to Make Garden Stew (Ratatouille)
- 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.
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
