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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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a local grocery store was giving out samples of this and it was DELICIOUS!! this may be served either as a side dish to meat or seafood, or over pasta as a vegetarian main course. haven't made this myself yet so yield and cook-times are estimates. Ingredients:
1 cup chicken stock or 1 cup vegetable stock or 1 cup water |
1 medium red onion, diced |
1 medium zucchini, diced |
1 yellow squash, diced |
1 medium eggplant |
1 stalk celery, diced |
4 -5 roma tomatoes, diced |
1 -2 fresh garlic clove, finely minced |
1 teaspoon fresh tarragon |
1 teaspoon fresh thyme |
1 teaspoon fresh basil |
salt |
3 tablespoons balsamic vinegar |
3 tablespoons olive oil or 3 tablespoons grapeseed oil |
Directions:
1. Heat oil in a large saute pan over medium heat.
2. Cook onion and celery in oil for 3-5 minutes until golden but not brown.
3. Dice eggplant and immediately add to onion and celery mixture, increasing heat slightly.
4. After 2-3 minutes, add squash, zucchini, and garlic. Saute for 5 minutes until all ingredients have browned slightly.
5. Add Roma tomatoes and deglaze pan with balsamic. Simmer for a few minutes, then add stock and 1/2 tsp salt. Stir and simmer 15-20 minutes until most of the liquid has evaporated and vegetables have a stew-like consistency.
6. Add fresh tarragon, thyme, and salt to taste. Finish with finely chopped fresh basil as a garnish.
7. For Vegetarian do not use the chicken broth.
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