Tamara'S Ratatouille

• 7 tbsp. sunflower oil (I just use a few sprays of canned oil spray)
• 2 small onions cut into 1 inch dice
• 4 garlic cloves (sliced or thru press)
• 1 serrano chile
• 2 small red peppers cut into 1 inch dice
• 1/2 to 1 small butternut squash, peeled and cut into 1 inch dice
• 1 small parsnip peeled and cut into 1 inch dice
• 1 cup french beans, trimmed
• 1 medium zucchini, cut into 1 inch dice
• 1 med eggplant, peeled and cut into 1 inch dice
• 1 small potato, peeled and cut into 1 inch dice
• 2 med tomatoes, peeled and chopped
• 1/2 tbsp sugar
• 1 tbsp tomato paste
• salt and pepper
• 1 cup water
• chopped cilantro to garnish

1. 1) heat pan to med high spray oil. Add onions, saute for 5 min stirring occasionally. Stir in garlic, chile and red peppers and saute for another 5 min. Add the butternut squash and parsnip and saute for another 5 min.
2. 2) Use a slotted spoon and lift the veggies out of the pot and into a bowl. Add another spritz of oil. Add the french beans, zucchini and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.
3. 3) return the contents of the bowl back to the pot. add the potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well. Add water - just enough to half cover the veggies. Cover with a lid and leave to simmer gently for 30 min.
4. 4) preheat oven to 400 degrees, use a slotted spoon to gently lift the veggies from pot into a large, deep roasting pan to make a one inch layer. pour the liquid over the veggies and place in the oven to cook for 30 min. Veggies should be soft and most of liquid evaporated. Garnish with cilantro

sunflower oil, onions, garlic, serrano chile, red peppers, butternut squash, french beans, zucchini, eggplant, potato, tomatoes, sugar, tomato, salt, water, cilantro

Taken from www.epicurious.com/recipes/member/views/tamaras-ratatouille-50165924 (may not work)