Ratatouille-Style Vegetable Stew

1 tablespoon olive oil
1 medium onion, sliced and separated into rings
2 cloves garlic, minced
1 pound cutup mixed fresh vegetables such as sliced carrots; diced peeled parsnips, potatoes, kohlrabi, turnip, or swedes; sliced celery; and/or julienne strips of red or green pepper or sliced zucchini
1 medium eggplant, peeled and cubed
12 ounces stock
2 large tomatoes, peeled (if desired) and chopped
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

In a 4 qt saucepan heat olive oil; cook and stir onion and garlic in hot oil for 5 minutes. Add your choice of carrots, parsnips, potatoes, kohlrabi, turnip, swedes, and/or celery. Add eggplant, stock, tomatoes, basil, rosemary, bay leaf, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. If using, add pepper and/or zucchini. Cover and simmer for 10 minutes more. Remove bay leaf and discard.

Serves 8 as an accompaniment



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