RatatouilleSubmitted by: PEEEJN
IntroductionReally tasty, which is surprising since the recipe doesn't sound like it's anything special. Made the house smell wonderful and even my must-have-meat boyfriend wanted more. Really tasty, which is surprising since the recipe doesn't sound like it's anything special. Made the house smell wonderful and even my must-have-meat boyfriend wanted more.
6 cloves garlic, minced
1 med onion, diced
5 med brown or button mushrooms, quartered
1 med zucchini, chopped
1 med bell pepper, either green or red, chopped
1 eggplant (about 1 lb), chopped
1 tbs tomato paste
1 can diced tomatoes, undrained
3/4 cup chicken stock or broth
red wine (optional)
approx 5 sprigs fresh basil
approx 5 sprigs fresh parsley
salt and pepper
Add onion and cook until translucent, about 4 minutes.
Add tomato paste. Stir and press until it covers onions and garlic. Cook until it starts to brown and stick to the bottom of the pot a little.
Add broth, scrape up brown bits on the bottom of the pan and bring to simmer.
Add diced eggplant, mushroom, bell pepper and zucchini. Stir to combine thoroughly and cook for 10-12 minutes, stirring occasionally. The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process.
Cook until the eggplant is mostly falling apart, but the zucchini, bell peppers, and mushrooms are tender but not yet mushy.
Add the canned tomatoes and splash of red wine. Stir until heated through, about 1 more minute.
Add basil, parsley and salt and pepper to taste and serve.
Makes 8 servings, approximately 1.25 cup each.
Number of Servings: 8
Recipe submitted by SparkPeople user PEEEJN.