garden stew (ratatouille)

Name: Garden Stew (Ratatouille)
Cuisine: French
Ingredients: 1 - medium eggplant, peeled and chopped; 2 - medium tomatoes,seeded and chopped; 8 ounce(s) tomato sauce; 1 - small sweet onion, diced; 2 - medium zucchini, sliced; 8 ounce(s) sliced mushrooms; 4 - cloves garlic, chopped; 1/2 cup(s) chopped green pepper and or red pepper; 1/2 teaspoon(s) basil; 1/4 teaspoon(s) oregano; 1/8 teaspoon(s) salt; - black pepper to taste

(1 RATING)

93 Pinches 1 Photo

Deb Crane

Eagle, WI

Updated on Aug 23, 2012

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

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Ingredients

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

How To Make garden stew (ratatouille)

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.

Step 2

Add more ingredients and spices to taste.
Step 3

Freezes well.
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