Rich Italian Vegetable Stew (Ratatouille My Way)

Submitted by mysticchyna

"Ratatouille, my way. I just wanted to use some vegetables I had in the chill box, and dumped it all together in a pot. It ended up wonderful! Also, I didn't bother salting the Eggplant first, the dish came out fine just adding it as is."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 2 -3 zucchini, sliced
• 1 large eggplant, peeled and cut into chunks
• 1 red bell pepper, peeled and cut into chunks
• 1 green bell pepper, peeled and cut into chunks
• 1 yellow bell pepper, peeled and cut into chunk
• 1 large onion, chopped
• 2 shallots, chopped
• 2 large garlic cloves, chopped fine
• 1 (14 ounce) can diced tomatoes with juice
• 2 tablespoons tomato paste
• 1 cup chicken broth or 1 cup vegetable broth
• 1 teaspoon sea salt or 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon italian seasoning
• 2 tablespoons balsamic vinegar

directions

1. Heat a couple tablespoons of good Olive Oil in a large pot and then add the chopped onions.
2. Saute until slightly soft, then add the shallots and garlic.
3. Saute about 4 minutes.
4. Add the rest of the vegetables and the canned tomatoes with their juice and chicken broth, and tomato paste.
5. Gently fold the vegetables to mix and cover and cook for about 15 minutes. They will release a lot of their juices and cook down.
6. Add the seasonings and balsamic vinegar, and cook about a half hour or more, until the vegetables are tender.