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Ratatouille

Michael Chu
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

olive oil

6 cloves

garlic

1

medium (200 g) onion

1 tbsp

tomato paste

3/4 cup

chicken or vegetable stock

1

large (450 g) eggplant

1

medium (140 g) zucchini

5

medium (100 g) brown mushrooms (cremini)

1

medium (150 g) green bell pepper

14 1/2 oz

can diced tomatoes

5

sprigs Italian (flat-leaf) parsley

4

sprigs Basil

salt & pepper