Ratatouille

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.