Sunday, July 22, 2012

Italian Ratatouille

This can be made stove top or in a crock pot. You can use whatever veggies you have on hand, but this is what I used today.

4 large tomatoes diced
1 container of cherry tomatoes
3 zucchini
3 squash
1 eggplant
2 bell peppers
1 bag or spinach
2 tbspn of diced garlic
1/4 cup of chives
1 tbspn pepper
I use fresh herbs from the garden - garlic, rosemary, basil, and oregano.
1 jar of your favorite tomato sauce. (I like organic Classico)

You can eat this as a stew (which a ratatouille is) or you can eat it like a tomato sauce over pasta.

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