Ratatouille

By GrandmaFred

Get creative and experiment with different vegetables

Ingredients

• 1 small eggplant
• 1 small zucchini
• 1 small yellow squash
• 1/2 leek
• 1 plum tomato
• 1 shallot
• 2 cloves garlic
• 2 springs marjoram or 1/2 tsp. dried marjoram
• 1/4 c. pitted kalamata olives
• 1/2 tsp. olive oil
• 1 cup canned vegetable broth
• fresh cracked pepper to taste

Details

Servings 4

Preparation

Step 1

Large-dice the eggplant, zucchini, yellow squash, leek and tomato. Finely dice the shallot and garlic. Mince the fresh marjoram.

Place all ingredients in a saucepot and cook at low temperature for 1 1/2 hours.

Excellent served with a rustic bread with garlic oil dipping sauce.