RATATOUILLE STEW

Ratatouille Stew image

Number Of Ingredients 12

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28 ounces Tomatoes ( crushed )
4 ears Zucchini (DICED)
4 ears Summer Squash (diced)
2 ears Potatoes (peeled and diced)
2 ears Onions (chopped)
1 Tomato (large, chopped)
1 Carrot (large, peeled, chopped)
1 Eggplant (small, diced)
1 cup Chicken Broth ( or veggie broth )
2 tablespoons Olive Oil
1/4 teaspoon Red Pepper Flakes ( crushed)
1/4 teaspoon Sea Salt

Steps:

1. Heat olive oil in a large skillet over medium high heat and add diced potatoes, carrot and eggplant.
2. Season with salt and pepper and cook until vegetables are fork tender. 12-15 minutes.
3. Add in crushed tomatoes and chicken broth and bring mixture to a boil.
4. Reduce heat to medium-low and add seasoned zucchini, squash, onion and tomato, and red pepper flakes.
5. Cover and cook, stirring occasionally, for at least 15 minutes, or until squashes are tender.