Classic French Ratatouille

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Dutch Oven Ratatouille

Author: Lauren Nicholsen

This classic French ratatouille recipe is a must for a summers end vegetable stew! You can eat this alone or with steak, sausage or chicken!

Ingredients

• 1 medium Eggplant, Chopped into cubes
• 1 Large Yellow Onions, chopped
• 2 large Red Bell Peppers, chopped
• 2 large Yellow Squash, chopped
• 2 large Zucchini, chopped
• 4 plum Tomatoes, deseeded and diced
• 1 28oz can of Diced Tomatoes
• 3-4 large Garlic Cloves, diced
• 2 bay leaves
• 1/4 cup of Chopped Parsley
• Olive oil
• Salt and Pepper to taste

Instructions

1. In a large dutch oven, add 2 tablespoons of olive oil and get warm over medium heat. Cook for 1-2 minutes or until the eggplant is soft. Add in zucchini and yellow squash and cook for about 3-4 minutes or until the zucchini and squash is soft. Remove from the dutch oven and set aside.
2. In the same dutch oven, add 2 tablespoons of olive oil and onions. Cook until translucent and soft. Then add bell peppers, and cook until soft, about 3 minutes. Then add chopped tomatoes and garlic. Stir everything well and let cook for an additional 3 minutes.
3. Add 1 cup of Chicken Stock, stir well and bring to a boil. About 5 minutes.
4. Add can of diced tomatoes, bay leafs and parsley. Mix well, then add back the eggplant, zucchini and squash. Reduce heat to a simmer for about 20 minutes. Make sure to put the lid on the dutch oven.
5. Remove the lid, make sure the vegetables are tender. Remove the bay leaves.
6. In a shallow dish, add 2 spoonfuls of the ratatouille and top with your favorite chicken breast recipe, steak or Italian sausage! Add salt and pepper to taste and enjoy!

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