Ratatouille Stew

INGREDIENTS

• ☐  Several splashes of sherry, rice vinegar, soy sauce, whatever you have
• ☐  2 Chinese eggplants, cut into 1-inch chunks
• ☐  2 zucchinis, cut into 1-inch chunks
• ☐  1 large onion, cut up
• ☐  4 cloves garlic, chopped


• ☐  1 red bell pepper, cored and seeded, cut into 1-inch chunks
• ☐  1 green bell pepper, cored and seeded, cut into 1-inch chunks
• ☐  5 large ripe tomatoes, cut into 1-inch chunks
• ☐  2-3 red potatoes, cut up and parboiled
• ☐  Green beans, cut up and parboiled
• ☐  Several sundried tomatoes, sliced


• ☐  1 jar marinara sauce
• ☐  (tofurkey suausage)
• ☐  1 bay leaf
• ☐  3-6 splashes of Bragg aminos
• ☐  A few sprigs of fresh thyme or 1 tsp of dried
• ☐  2 Tbl fresh oregano
• ☐  A sprinkle or two of sea salt and freshly ground pepper
• ☐  1 bunches of fresh basil, chopped
• ☐  1 tbsp balsamic vinegar

PREPARATION

1. Sauté the eggplant, zucchini, onion and garlic in a large skillet over high heat with a splash or two of, liquid.


2. Continue cooking, stirring and tossing, until the vegetables are golden and tender, about 10 minutes or so. Transfer to a large bowl and set aside.


3. Turning the heat down and using the same skillet, continue with another splash or two of liquid and the bell peppers, cooking them just until they are tender, another 5 minutes or so. Add them to the bowl of reserved vegetables.


4. Lower the heat. Add the beans, tomatoes, (tofurkey sausage), bay leaf and thyme and simmer until the mixture thickens, 6- 10 minutes.


5. Add the reserved vegetables and the rest of the ingredients, and season with salt and pepper.


6. Put in a large ovenware pot and bake at 350 degrees for 40-45 minutes.


7. Stir in the fresh basil and balsamic vinegar and serve immediately.