Recipe Archives->Casseroles->Ratatouille Stew

Ratatouille Stew
4 Servings

1 red or green bell pepper, chopped
1 medium zucchini, chopped
1/2 medium eggplant, peeled, cut into 1/2 to 3/4-inch cubes (about 2 1/2 cups)
28 oz can whole tomatoes, undrained, cut up
1 cup water
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 ounces uncooked orzo or rosamarina (1/2 cup)

In large saucepan or Dutch oven, combine all ingredients except
orzo.  Bring to a boil over medium-high heat.  Reduce heat to
medium-low; cover and cook 15 minutes.  Add orzo; cover and cook
10 to 15 minutes or until orzo and vegetable are tender, stirring
frequently.

Printable version: ratatouille-stew.txt.