Ratatatouille

🧂 Ingredients

• 1 medium eggplant

  about 5 cups cut into bite size pieces
• 1 large onion

  cut into half moons
• 4-6 cloves of garlic

  chopped up
• 2 sweet peppers

  any colors you like cut into bite size pieces
• 4 to matoes

  about 1.5lbs, chopped into bite size pieces
• 5 cups of summer squash cut into bite size pieces

  I used two zucchini and 2 yellow
• 1/3 cup veggie broth
• A fat pinch of red pepper flakes
• 1/4 cup fresh chopped basil
• 1/4 cup fresh chopped tarragon
• 2 tsp of olive oil
• Salt and pepper to taste

Instructions

• 1 In a large non-stick Dutch oven (saut pan w/ high sides) heat one tsp. of olive
  oil over a medium heat. Add the eggplant along with a pinch of salt and cook for
  about eight minutes, stirring occasionally. You are looking for the eggplant to
  brown on the edges and become nice and tender. Once the eggplant is done, remove
  from the pan and set aside.
• 2 Add another teaspoon of olive oil to the pan along with the onions, garlic and
  another pinch of salt and saut for another two or three minutes before adding in
  your peppers and a pinch of red pepper flakes. Allow veggies to cook for another
  five minutes or so. You want your onions to become translucent (if they are
  browning, turn the heat down).
• 3 Add squash, tomatoes, and veggie broth to the pan and allow to simmer for about
  fifteen to twenty mints. Toss eggplant back in with the veggies and cook another
  five minutes.
• 4 Adjust seasonings and finish with fresh chopped bail and tarragon.
• 5 Serves 4.

Nutrition Info