Ratatouille

Name: Ratatouille
Ingredients: 1 cup chicken stock or 1 cup vegetable stock or 1 cup water; 1 medium red onion, diced; 1 medium zucchini, diced; 1 yellow squash, diced; 1 medium eggplant; 1 stalk celery, diced; 4 -5 roma tomatoes, diced; 1 -2 fresh garlic clove, finely minced; 1 teaspoon fresh tarragon; 1 teaspoon fresh thyme; 1 teaspoon fresh basil; salt; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil or 3 tablespoons grapeseed oil

14 ingredients

11 steps

Ingredients

1 cup chicken stock or 1 cup vegetable stock or 1 cup water
1 medium red onion, diced
1 medium zucchini, diced
1 yellow squash, diced
1 medium eggplant
1 stalk celery, diced
4 -5 roma tomatoes, diced
1 -2 fresh garlic clove, finely minced
1 teaspoon fresh tarragon
1 teaspoon fresh thyme
1 teaspoon fresh basil
salt
3 tablespoons balsamic vinegar
3 tablespoons olive oil or 3 tablespoons grapeseed oil

Directions

1

Heat oil in a large saute pan over medium heat.
2

Cook onion and celery in oil for 3-5 minutes until golden but not brown.
3

Dice eggplant and immediately add to onion and celery mixture, increasing heat slightly.
4

After 2-3 minutes, add squash, zucchini, and garlic.
5

Saute for 5 minutes until all ingredients have browned slightly.
6

Add Roma tomatoes and deglaze pan with balsamic.
7

Simmer for a few minutes, then add stock and 1/2 tsp salt.
8

Stir and simmer 15-20 minutes until most of the liquid has evaporated and vegetables have a stew-like consistency.
9

Add fresh tarragon, thyme, and salt to taste.
10

Finish with finely chopped fresh basil as a garnish.
11

For Vegetarian do not use the chicken broth.