| 2 Tbs. olive oil | saute until aromatic over medium heat (1 min) | saute until translucent (4-5 min) | mix in and cook until color deepens (1 min) | deglaze pan | simmer, stirring often until vegetables are tender (10-12 min) | stir in and heat until warm (1 min) | stir in and take off heat | season to taste | |
| 6 cloves garlic | mince | ||||||||
| 1 medium (200 g) onion | dice | ||||||||
| 1 Tbs. (16 g) tomato paste | |||||||||
| 3/4 cup (180 mL) chicken or vegetable stock | |||||||||
| 1 large (450 g) eggplant | dice | ||||||||
| 1 medium (140 g) zucchini | quarter & slice | ||||||||
| 5 medium (100 g) brown mushrooms (cremini) | quarter | ||||||||
| 1 medium (150 g) green bell pepper | dice | ||||||||
| 14-1/2 oz. (411 g) can diced tomatoes | drain | ||||||||
| 5 sprigs Italian (flat-leaf) parsley | chop | ||||||||
| 4 sprigs Basil | chop | ||||||||
| salt & pepper | |||||||||
Recipe File
Ratatouille
Ratatouille (serves 4 to 6)