Ratatouille recipe, vegetarian, fast and easy
For a fast, easy vegetarian meal ideal for summer when zucchini and yellow squash are in season, try this ratatouille recipe.
It’s from Karen A. Levin’s “Meatless Dishes in Twenty Minutes” cookbook, published in 1993.
Ratatouille stew recipe
Ingredients:
- Two 14/5-oz. cans stewed tomatoes, undrained
- 14-oz. can beef or chicken broth (if you substitute vegetable broth, Levin warns you will lose flavor)
- 1 eggplant, about 1 lb.
- One zucchini squash, about 8 oz.
- One yellow squash, about 8 oz. (you can substitute another 8-oz. zucchini for the yellow squash)
- 1-1/2 tsps. bottled minced garlic, or use freshly minced garlic for stronger flavor
- 1 tsp. sugar
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/4 tsp. dried hot red pepper flakes
- 1-1/2 cups shredded mozzarella cheese
Directions:
Combine tomatoes and broth in large saucepan. Cover. Bring to a boil over high heat. Meanwhile, cut eggplant crosswise into 3/4-inch slices, then cut slices into 3/4-inch cubes. Stir eggplant into saucepan and cover. Cut zucchini and yellow squash into 1/2-inch slices. Quarter each slice. Stir into the saucepan with garlic, sugar, herbs and pepper flakes. Reduce heat to low. Cover. Simmer 8 minutes, stirring occasionally. Sprinkle with mozzarella.
Makes about eight cups, or five to six servings.
This is great with garlic bread, a green salad and fresh fruit.