This is a classic French stew that is perfect for using up tomatoes, eggplant, zucchini and all the other beautiful veggies available in late summer. Have your kids watch the movie, “Ratatouille,” and then help you make the dish-it will be a good way to encourage them to eat their vegetables!
Serves 6-8.
Ratatouille
By Beth Jones
Ingredients
- 3 Tablespoons oil, olive or hazelnut
- 1 large onion, large dice
- 2 medium zucchini or yellow squash, large dice
- 1 medium eggplant, large dice
- 3 large red, orange or yellow peppers
- Chili flakes (optional) or TonzKitchen Hot Chili Oil
- ¼ cup tomato paste
- 2 cloves garlic, minced
- 1 cup red wine (or 1 cup water)
- 4 large tomatoes, large dice
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 cup fresh basil, rough chop (optional)
Instructions
- Heat the oil in a large Dutch oven over medium high heat. Saute the onion until browned and add the zucchini, yellow squash and eggplant. Saute until softened, approximately 3-4 minutes. Season lightly with salt and freshly ground black pepper.
- Add the tomato paste and saute an additional minute. Add the garlic and deglaze the pan with the red wine or water. Stir, scraping the bottom of the pan and allow the liquid to reduce, about 1 minute.
- Add the tomatoes, and cook 4-5 minutes, until they have broken down slightly and the flavors have come together. Continue to simmer the stew for 10-15 minutes or until the flavors have blended.
- Add the peppers and simmer another 10 minutes, or until softened. Season to taste with salt, pepper, more chili flakes, or a drizzle if olive oil if desired. Add the herbs and serve with crusty bread, polenta, or over wide egg noodles. Enjoy!
