Ratatouille

Submitted by ellie3763

"a local grocery store was giving out samples of this and it was DELICIOUS!! this may be served either as a side dish to meat or seafood, or over pasta as a vegetarian main course. haven't made this myself yet so yield and cook-times are estimates."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 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. Saute for 5 minutes until all ingredients have browned slightly.
5. Add Roma tomatoes and deglaze pan with balsamic. Simmer for a few minutes, then add stock and 1/2 tsp salt. Stir and simmer 15-20 minutes until most of the liquid has evaporated and vegetables have a stew-like consistency.
6. Add fresh tarragon, thyme, and salt to taste. Finish with finely chopped fresh basil as a garnish.
7. For Vegetarian do not use the chicken broth.