Ratatouille

INGREDIENTS

• 2 Tbs olive oil
• 2 cloves garlic, finely chopped
• 1 large red onion, cut lengthwise into quarters, and again
• 1/2 cup toasted pine nuts
• 1 dessert spoon Broth of Life Chicken Broth
• 1 cup filtered water
• 1 medium eggplant, 1/2 inch dice
• 2 large ripe tomatoes
• 2 small zucchini, 1/2 inch dice
• 2 small yellow squash, 1/2 inch dice
• 1 1/2 tsp dried oregano

METHOD

1. Pop a heavy bottomed saute pan over medium heat for 1 minute, then add olive oil
2. When the oil is hot, add the onion, garlic and toasted pine nuts and saute for 3 minutes until the onion is slightly soft
3. Add Broth of Life Chicken Broth, 1 cup water and eggplant and cook stirring occasionally for 10 minutes until eggplant is tender
4. Add tomatoes, zucchini, dried oregano and yellow squash and cook for a further 10 minutes or until the zucchini and squash are tender but still firm to the bite and brightly coloured.

 

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