Ratatouille - Summer's Classic Vegetable Stew
Fall in love with this Provencal Vegetable Stew with bright colors and bold, mellow flavors. A wonderful vegetable stew celebrating summer’s…
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Cooking tools:
- Paella pan
- Cast iron skillet
- Chef's knife
- Cutting board
- Stove
- Oven
- Spoon
- Measuring spoon
- Mixing bowl
- Steamer basket
- Baking pan
- Microplane
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups eggplant (cubed*)
- 3/4 cups shallots (peeled, diced)
- 3 medium garlic cloves
- 2 cups zucchini (cubed (green & yellow))
- 1 teaspoon fresh rosemary (chopped)
- 2 medium bay leaves
- 1 cup marinara sauce (homemade or Rao's)
- 1 teaspoon balsamic vinegar ((no caramel coloring) )
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/2 cup filtered water
- 1 cup heirloom tomatoes (cubed, choose a mix of varieties )
- 2 tablespoons mixed fresh herbs (basil, parsley, thyme or oregano )
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