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MAIN COURSES & SIDES
Make this summer stew when vegetables are abundant in the garden.
2 zucchini, about 1 pound
1 eggplant, about 1 pound
1 onion, trimmed and halved
2 tablespoons olive oil
1 garlic clove, smashed and
peeled
2 tablespoons tomato paste
1½ pounds plum tomatoes
1¼ teaspoons kosher salt
¼ teaspoon freshly ground
black pepper
½ teaspoon dried oregano
1 sprig fresh thyme
10 fresh basil leaves, thinly sliced
RATATOUILLE
Makes about 6 cups
1. Insert the dicing grid and blade. Dice zucchini,
eggplant and onion. Use cleaning tool to clean grid.
Reserve in bowl.
2. Put the olive oil and garlic clove in a large saucepan
set over medium-high heat. Once the oil is hot,
add the reserved diced vegetables. Stir to coat and
allow to cook until slightly browned and tender about
5 to 6 minutes.
3. While the zucchini, eggplant and onion are cooking,
dice plum tomatoes. Reserve in bowl.
4. Add tomato paste to the pan with the cooking
vegetables; stir and cook 1 to 2 minutes.
5. Add plum tomatoes, salt, pepper, oregano
and thyme sprig; stir. Cover and reduce heat to
medium and cook until tender, about 10 minutes.
Remove lid and cook until liquid is reduced and
slightly thickened, about 5 minutes. Remove from
heat and stir in fresh basil. Taste and adjust
seasoning as desired. Serve hot.
Nutritional information per serving (1 cup):
Calories 176 (41% from fat) • carb. 14g • pro. 3g • fat 5g
sat. fat 1g • chol. 0mg • sod. 473mg • calc. 36mg • fiber 6g
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