Garlic Basil Ratatouille
This vegetable stew is delicious over cooked couscous or your favorite rice. Sprinkle with shredded cheese and a side of green beans.
Prep Time
0 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
2 tablespoons olive oil
1 onion, yellow (diced)
1 bell pepper, red (or green, seeded and diced)
3 tablespoons garlic (minced)
1 zucchini (small, diced)
1 squash, summer (small, diced)
1 eggplant (small, stem removed, cut into 1/2-inch cubes)
14 1⁄2 ounces tomato, diced
1⁄3 cup basil, fresh (minced)
2 tablespoons pine nuts
salt (to taste)
black pepper (to taste)
Instructions
In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion, bell peppers and garlic for a few minutes. Add the zucchini, yellow squash, eggplant and diced tomatoes (with juice) and bring to a simmer.
Cover the pot and simmer on low for 10 to 15 minutes, stirring frequently. When the eggplant and squash are tender, stir in the basil and pine nuts, and taste for salt and black pepper. Remove from heat and serve warm.
Notes
Posted with permission from Strongertogether.coop. Find more recipes and information about your food and wehre it comes from at www.strongertogether.coop.