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Pat's Ratatouille

Print Recipe
Course Vegetable Dishes
Servings 6 servings

Ingredients
  

  • 4 cloves garlic large sized, chopped
  • 1 sweet onion large sized, diced
  • 1 pound eggplant young or small of any kind, cut in one-inch chunks
  • 1 pound zucchini young or small, cut in chunks
  • 1 pound peppers red, gree or yellow, cut in chunks
  • 2 pounds tomatoes coarsely chopped
  • 1 can tomatoes have on hand if fresh tomatoes are not juicy
  • 0.5 bunch basil chopped
  • 0.25 bunch flat leafed parsley leaves chopped
  • 5 sprigs of thyme leaves stripped from stems and lightly chopped
  • vegetalbe stock or water as needed to achieve a stew-like consistency
  • kosher or sea salt to taste, as permitted
  • ground pepper to taste
  • extra virgin olive oil sautéing

Instructions
 

  • Chop garlic and onion. Place onion in skillet over medium heat with olive oil and salt. Cook until translucent. Add garlic and cook until softened. Add in eggplant, zucchini and peppers and saute until softened. Add tomatoes and stir to blend. If necessary now add canned tomato. Add in herbs and stir until blended. Simmer 30 minutes.If it's on the dry side, add broth or water. If doubling or tripling recipe, I will saute eggplant, zucchini and peppers individually and then add into onions and garlic before adding tomatoes and herbs. This is not necessary for a single batch! Serve over quinoa or brown rice.  (Recipe #621)