Garden Fresh Ratatouille-Italian Stew; made with eggplant, zucchini, tomatoes, and peppers
Ingredients
4 cups of onions
8 cups of tomatoes (we didn't peel them)
8 cups of eggplant, peeled and cubed (from 2 medium sized eggplants)
8 cups of zucchini, cubed (about 1 medium-large zucchini or 3 small ones)
4 cups of peppers, can do red and green or just green
1 cup of banana peppers, or can do a poblano pepper for some heat
3-4 tbsp of chopped garlic
3 tsp dried thyme, or 3 tbsp fresh thyme
3 tbsp dried oregano, or ½ cup of fresh oregano
*optional-fresh basil, a few cups if you have it, if not that's ok :)
3 tsp kosher salt
fresh ground pepper to taste
*additional ideas: chopped parsley for garnish, chick peas for added protein, and 4-6 cups of chopped fresh greens like kale to be stirred in at the end
Add remaining ingredients, except basil and greens, into a large soup pot, placing tomatoes in first to provide liquid.
Cook on medium until tomatoes release their juices, and then reduce heat and simmer until vegetables have softened, around 30-40 minutes.
If using fresh herbs and greens, stir in.
Serve topped with fresh chopped parsley. If desiring this as a meal, add some protein rich chickpeas and greens right at the end of the cooking process.
Notes
If making this as a main dish, we estimated 8 servings. If as a side, we estimated 12. Calculated without greens and beans added. 169% Vitamin C, 12.3 % Vitamin A, 893 mg of potassium, 7% iron, 6% calcium (without greens)
Nutrition Information
Serving size: ⅛ Calories: 102 Fat: <1 g Carbohydrates: 23.5 g Fiber: 8.5 g Protein: 4.4 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/garden-fresh-ratatouille/