Made with AI
Ratatouille Stew
Ingredients
- eggplant1 whole
- zucchinis2 whole
- yellow squash1 whole
- bell pepper1 whole
- onion1 whole
- tomatoes3 whole
- garlic3 cloves
- vegetable broth2 cups
- tomato paste1 tablespoon
- thyme1 teaspoon
- rosemary1 teaspoon
- saltto taste
- pepperto taste
- olive oil2 tablespoons
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 2-3 minutes.
- 3
Stir in the bell pepper and continue to cook for another 2 minutes.
- 4
Add the cubed eggplant, zucchinis, and yellow squash to the pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables start to soften.
- 5
Mix in the diced tomatoes, tomato paste, vegetable broth, thyme, and rosemary. Bring the mixture to a simmer.
- 6
Reduce the heat to low and let the stew simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- 7
Season the stew with salt and pepper to taste.
- 8
Serve the ratatouille stew warm, optionally garnished with fresh herbs or a sprinkle of Parmesan cheese.
