Ratatouille

prep time:: 0 min

Serving size: 0

ingredients

2 tbsp. olive oil
1/2 large eggplant -- cubed
2 large portabello mushrooms -- cubed
1/2 white onion -- diced
1 tbsp. chopped garlic
italian herbs
1 C brussel sprouts -- chopped
1 can diced tomato
2 tbsp. tomato paste
1/4 C balsamic vinegar
3/4 C mushroom stock
salt
pepper
1/4 C black olives -- chopped

directions

In a large deep pot over medium high heat, bring the olive oil up until it ripples and add in the eggplant and mushrooms. Add more olive oil if the veggies soak it up too much. Saute for 4-5 minutes. Add in the onions, garlic and herbs and continue to saute, another 3-5 minutes. Add in brussel sprouts mixing to combine.

Add in the can of diced tomatoes (use tomatoes with green chilis if you want some kick) and the tomato paste. Bring to a simmer. Add in balsamic vinegar and mushroom stock. Salt and Pepper to taste. Simmer for as long as possible, until the sauce thickens. The longer you get to cook low and slow, the more the flavors combine and deepen. Add black olives just before serving.

Source: Devon Crosby-Helms