Garden Stew (Ratatouille)

1
Deb Crane

By
@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 vote

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

How to Make Garden Stew (Ratatouille)

Step-by-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.
  2. Add more ingredients and spices to taste.
  3. Freezes well.

Printable Recipe Card

About Garden Stew (Ratatouille)





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