Winter Ratatouille

• servings: 6
• active time: 45 Minutes
• total time: 1 Hour

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons shallots, minced

1 small red onion, small diced

6 tablespoons tomato paste

1 eggplant, peeled, medium diced

1 zucchini, medium diced

1 summer squash, medium diced

1 green pepper, medium diced

1 red pepper, medium diced

1/4 cup fresh parsley, minced

1/4 cup fresh basil, chopped

2 teaspoons kosher salt

2 teaspoons black pepper, freshly ground

1 cup chicken stock, homemade (see recipe in book) or store bought

Directions

Preparation: Heat the oil in a heavy bottom pan. Sauté garlic in the heated oil. Add the shallots and saute them until they are soft. Add the red onion and sauté until soft. Add the tomato paste and sauté the mixture briefly.

Combine the sautéed mixture with all the remaining ingredients and allow to stew to bring all the flavors together (about 15 minutes). Serve the Ratatouille warm.