Ratatouille Stew

• 28 ounces Tomatoes ( crushed )
• 4 ears Zucchini (DICED)
• 4 ears Summer Squash (diced)
• 2 ears Potatoes (peeled and diced)
• 2 ears Onions (chopped)
• 1 Tomato (large, chopped)
• 1 Carrot (large, peeled, chopped)
• 1 Eggplant (small, diced)
• 1 cup Chicken Broth ( or veggie broth )
• 2 tablespoons Olive Oil
• 1/4 teaspoon Red Pepper Flakes ( crushed)
• 1/4 teaspoon Sea Salt

1. 1. Heat olive oil in a large skillet over medium high heat and add diced potatoes, carrot and eggplant.
2. 2. Season with salt and pepper and cook until vegetables are fork tender. 12-15 minutes.
3. 3. Add in crushed tomatoes and chicken broth and bring mixture to a boil.
4. 4. Reduce heat to medium-low and add seasoned zucchini, squash, onion and tomato, and red pepper flakes.
5. 5. Cover and cook, stirring occasionally, for at least 15 minutes, or until squashes are tender.

tomatoes, zucchini, summer, potatoes, onions, tomato, carrot, chicken broth, olive oil, red pepper, salt

Taken from www.epicurious.com/recipes/member/views/ratatouille-stew-5797fb4720ada1484ddf2fe9 (may not work)