garden stew (ratatouille)
(1 rating)
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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(1 rating)
method
Stove Top
Ingredients For garden stew (ratatouille)
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1medium eggplant, peeled and chopped
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2medium tomatoes,seeded and chopped
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8 oztomato sauce
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1small sweet onion, diced
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2medium zucchini, sliced
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8 ozsliced mushrooms
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4cloves garlic, chopped
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1/2 cchopped green pepper and or red pepper
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1/2 tspbasil
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1/4 tsporegano
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1/8 tspsalt
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black pepper to taste
How To Make garden stew (ratatouille)
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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.
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2Add more ingredients and spices to taste.
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3Freezes well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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