Ratatouille Stew

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   1. Heat olive oil in a large skillet over medium high heat and add diced potatoes, carrot and eggplant.

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   2. Season with salt and pepper and cook until vegetables are fork tender. 12-15 minutes.

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   3. Add in crushed tomatoes and chicken broth and bring mixture to a boil.

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   4. Reduce heat to medium-low and add seasoned zucchini, squash, onion and tomato, and red pepper flakes.

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   5. Cover and cook, stirring occasionally, for at least 15 minutes, or until squashes are tender.

No additional tips available.