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RATATOUILLE – paleo recipe
Stav Kogan

RATATOUILLE

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 medium -sized eggplants, diced ½ inch
  • 2 bell peppers, diced ½ inch
  • 2 large tomatoes, diced ½ inch
  • 1 large zucchini, diced ½ inch
  • 1 large yellow squash, diced ½ inch
  • 1 red onion, peeled
  • 1 (14.5 oz) can stewed tomatoes
  • 3 Tbsp lard or olive oil, divided
  • 2 cloves of garlic, minced
  • ¼ cup Bone Stock
  • 1 tsp thyme
  • ½ tsp rosemary
  • ½ tsp sage
  • 1 tsp salt
  • ½ tsp pepper

Method
 

  1. 1.
  2. Pour the canned tomatoes into a large bowl and, with a masher, crush the canned tomatoes into thick liquid. If you don’t have a masher, little hands work perfectly too!.
  3. 2.
  4. Using one tablespoon of oil, sauté the onions, garlic, and eggplant until softened, about 8 minutes.
  5. 3.
  6. Once the cooked vegetables are finished, add cooked vegetables and the remaining diced vegetables with broth into large bowl and mix.
  7. 4.
  8. Add smashed tomatoes, herbs, salt, and pepper and mix until ingredients are evenly distributed.
  9. 5. Evenly spread remaining oil over 9-by-13-inch glass or other baking dish.
  10. 6.
  11. Pour mixed vegetables into baking dish.
  12. 7.
  13. Cook uncovered at 350 degrees for 45 minutes.

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