2 Tbs. olive oil
6 cloves garlic minced
1 medium onion diced
2 Tbs. tomato paste
3/4 cup chicken or vegetable stock
1 large eggplant diced
1 medium zucchini quartered and sliced
5 medium cremini mushroom
14-1/2 oz. (411 g) can diced tomatoes, drained
2-3 inches fresh Rosemary
2-4 inches fresh Oregano
pepper
With low heat, garlic. Raise heat and add onions and saute til translucent. Stir in the tomato paste and cook until color deepens. Add the stock and cook off approx 1/4 cup.
Add the eggplant and simmer for 2-3 minutes.
Add the zucchini, mushrooms, rosemary, and oregano. Simmer for 6-7 minutes, ’til zucchini is slightly tender.
Serve warm or chilled.
Based on http://www.cookingforengineers.com/recipe/227/Ratatouille