Ratatouille Stew
A new twist on classic Mediterranean fare.
Ingredients
1 (14.5 ounce) can crushed fire-roasted tomatoes, undrained
1 pound Roma tomatoes, cored, coarsely chopped
1 (14.5-ounce) can vegetable broth
1 small eggplant (about 1 pound), cubed 1/2-inch
1 large zucchini (about 8 ounces), quartered, sliced 1/4-inch thick
1 large yellow bell pepper, cubed 1/2-inch
2 to 3 cloves garlic, minced
1 teaspoon sugar or alternative sweetener
1 1/2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried
1 1/2 tablespoons fresh thyme leaves or 1 1/2 teaspoons dried
3/4 teaspoon crushed red pepper flakes or to taste
Salt and pepper
1 cup (4 ounces) shredded mozzarella cheese or nondairy alternative
Fresh basil sprigs (optional)
Instructions
Combine tomatoes and broth in large saucepan. Cover; bring to a boil over high heat. Add eggplant, zucchini, bell pepper, garlic, sugar, basil, thyme and red pepper flakes to saucepan. Reduce heat to low. Cover; simmer 8 minutes, stirring occasionally. Season to taste with salt and pepper. Sprinkle with cheese. Garnish with basil sprigs if desired.