Ratatouille
INGREDIENTS
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2 Tbs. olive oil
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6 cloves garlic
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1 medium (200 g) onion
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1 Tbs. (16 g) tomato paste
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3/4 cup (180 mL) chicken or vegetable stock
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1 large (450 g) eggplant
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1 medium (140 g) zucchini
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5 medium (100 g) brown mushrooms (cremini)
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1 medium (150 g) green bell pepper
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14-1/2 oz. (411 g) can diced tomatoes
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5 sprigs Italian (flat-leaf) parsley
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4 sprigs Basil
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salt & pepper
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