1 small butternut squash, peeled and cut into 1 1/4 inch dice
1 small parsnip, peeled and cut into 1 1/4 inch dice
1 cup green beans, trimmed
1 medium zucchini, cut into 1 1/4 inch dice
1 small eggplant, peeled and cut into 1 1/4 inch dice
1 sweet potato, peeled and cut into 1 1/4 inch dice
2 medium tomatoes, chopped
1/2 tbs. sugar
1 tbs. tomato paste
salt and pepper to taste
1 cup water
cilantro, to garnish
Instructions
1. Pour 2 tbs. olive oil into large heavy pot and place on medium-
high heat. Add the onions and fry for 5 minutes, stirring
occasionally. Next, stir in the garlic, jalapeno and red pepper and
fry for another 5 minutes. Add the squash and parsnip and continue
frying for 5 minutes.
2. Lift the vegetables out of the pot and into a medium bowl,
leaving as much of the oil in the pot as possible. Add the remaining
oil. Add the string beans, zucchini and eggplant to the pot and fry
for 5 mints, stirring occasionally.
3. Return the veggies that are in the bowl to the pot. Add the sweet
potato, tomatoes, sugar, tomato paste and plenty of salt and
pepper. Stir well, then pour in the water. Cover with a lid and leave
to simmer gently for 30 minutes. Taste and add salt and pepper if
desired.
4. Preheat the oven to 400. Pour the veggies from the pot into a
large, deep roasting pan to make an even layer. Cook in the oven
for 30 minutes. Serve garnished with cilantro.
Originally Submitted
2/9/2013
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