Easy Ratatouille Stew
Yield: 6-8
Credit:
Catherine Gill is a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. She runs the popular blog The Dirty Vegan since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 28K followers on twitter (@TheDirtyVegan) and over 10K on instagram (@thedirtyvegan_official). She is the author of The Dirty Vegan Cookbook and The Complete Hummus Cookbook. She currently resides in New England with her husband, daughter, and rescue dog.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 7 garlic cloves, chopped
- 2 large onion, chopped
- 1 tablespoon sugar
- ¼ cup red wine
- 1 small green squash zucchini, peeled and cubed
- 5 small yellow squash zucchini, peeled and cubed
- 1 large eggplant, peeled and cubed
- 1 small red sweet bell pepper, chopped
- 1 small yellow sweet bell pepper, chopped
- 1 (6-ounce) can tomato paste
- 1 cup water
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried Italian seasoning
- Salt and pepper, to taste
Directions
- In a large stockpot, sauté garlic and onions in olive oil on low heat for 5 minutes.
- Stir in sugar and continue to caramelize on low heat, stirring occasionally until garlic and onions are translucent.
- Deglaze pan with wine.
- Add the remaining ingredients to pan and mix thoroughly.
- Simmer on low heat for 1 hour, stirring occasionally, until all vegetables are tender and fully cooked.
- Serve with crusty French bread.
