Ratatouille with Basil

This version of the classic French Stew can be made gluten-free by using brown rice pasta shells and makes 8 servings depending on the size.

  • 1 cup Leeks, chopped
  • 2 cloves Garlic, peeled and pressed
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 medium Eggplant, diced
  • 6 cups Water
  • 2 medium Zucchini, diced
  • 1 medium Sweet Bell Pepper, (green, red, orange or yellow) diced
  • 7 medium Tomatoes, diced
  • 1 teaspoon Paprika
  • 1 1/2 cups cooked small pasta shells ( Brown Rice or regular)
  • 1/4 cup fresh Basil (Green, Purple or Thai) whole
  • 1/4 cup fresh Parsley, chopped
  • 1 teaspoon Thyme
  • Sea Salt and Pepper to taste

In a large pot heat the EVOO and saute leeks and garlic for about 2 minutes. Add eggplant and water. Bring to a boil. Reduce heat and simmer for 5 minutes.  Add zucchini, sweet pepper, tomatoes and paprika. Simmer until the vegetables are tender about 20 minutes.

Remove from heat and stir in remaining ingredients. Let stand for 2 hours to allow flavors to blend.  Reheat and serve.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in gluten-free, main dish, stew and tagged , , . Bookmark the permalink.

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