Ratatouille Stew

Author

Nuwave

Servings

4-6

Category

Soups & stews

Ingredients

• 2T extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 1 small eggplant, diced
• 1 small yellow squash, diced
• 1 small zucchini, diced
• Kosher salt and cracked black pepper, to taste
• 1⁄2c fresh basil leaves, chopped, plus extra (for garnish)
• 1 can diced tomatoes, 15oz.
• 1c chicken broth

Directions

1. Heat the oil in a medium stock pot on Medium-High (375°F).
2. Add the garlic and onions to the pot and cook for 3–5 min., stirring constantly.
3. Add the eggplant, squash, and zucchini, and season with salt and pepper.
4. Cook for 5 min., stirring frequently.
5. Stir in the basil and cook for 1 additional minute.
6. Stir in the tomatoes and chicken broth and bring it all up to a boil on Max/Sear.
7. Reduce the heat to 220°F and simmer for 10 min.
8. Remove the pot from the heat and let it cool slightly.
9. Garnish with chopped basil and serve with side of bread.