Ratatouille

Name: Ratatouille
Total time: 3600 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 cup sweet onion -- diced 3/4 inch"; 4 cloves garlic -- chopped; 1 ounce olive oil; 1/4 of a red bell pepper -- diced 3/4 inch"; 1/4 of a green bell pepper--diced 3/4 inch"; 4 each white mushroom -- quarter the mushrooms; 1/2 of a eggplant – diced 3/4 inch"- then soaked in salt water; 1 plum tomato --diced 3/4 inch"; 1/2 each zucchini squash -- diced 3/4 inch"; 1/2 of a yellow squash -- diced 3/4 inch"; 1/2 cup chicken stock; 1/2 teaspoon oregano,dry; 1 1/2 cups crushed tomato; 1 tablespoon sugar (optional- this will depend on your taste); 1 sprig fresh thyme -- chopped- no stems; 1 sprig fresh tarragon -- chopped- no stems; 6 leaves fresh basil -- chopped- no stems; 1/4 teaspoon salt -- to taste; 1/4 teaspoon pepper

@chefcraig @chefcraigswoodcrafts

Falls Church

Tasted great with the Chicken Cordon Bleu and Herbed Orzo

@chefcraig @chefcraigswoodcrafts

Falls Church

Tasted great with the Chicken Cordon Bleu and Herbed Orzo

Saved

Ingredients

1 hour

6-8 servings

1 cupsweet onion -- diced 3/4 inch"
4 clovesgarlic -- chopped
1 ounceolive oil
1/4of a red bell pepper -- diced 3/4 inch"
1/4of a green bell pepper--diced 3/4 inch"
4each white mushroom -- quarter the mushrooms
1/2of a eggplant – diced 3/4 inch"- then soaked in salt water
1plum tomato --diced 3/4 inch"
1/2each zucchini squash -- diced 3/4 inch"
1/2of a yellow squash -- diced 3/4 inch"
1/2 cupchicken stock
1/2 teaspoonoregano,dry
1 1/2 cupscrushed tomato
1 tablespoonsugar (optional- this will depend on your taste)
1 sprigfresh thyme -- chopped- no stems
1 sprigfresh tarragon -- chopped- no stems
6 leavesfresh basil -- chopped- no stems
1/4 teaspoonsalt -- to taste
1/4 teaspoonpepper

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Steps

1 hour

1

1. Dice the eggplant and place in a bowl and add just enough water to cover and add 2 teaspoon salt and let soak for 20 minutes and the drain off. This will take away bitterness.
2

Sauté the onion and garlic in the olive oil until translucent about 3-4 minutes in a large 4 quart sauce pan or dutch oven.
3

2. Add the peppers, mushrooms, eggplant, tomatoes and squash, dry oregano and sauté with a moderate heat for approximately 5 minutes.
4

3. Add stock and crushed tomatoes and sugar cook for 15 minutes or until tender not mush:)
5

Add fresh herbs and seasonings.