Ratatouille Stew

Filipinos are perhaps more familiar with minestrone, the tomato-based Italian vegetable soup. Ratatouille, a French dish of vegetables cooked together with some tomatoes, is the base for this recipe. Chicken stock and pasta shells are added to turn the traditionally drier dish into a hearty stew that’s also vegetarian-friendly.


Serves 6  Prep Time 15 minutes  Cooking Time 40 to 45 minutes

3/4 cup small pasta shells
1 large onion, diced
6 cloves of garlic, minced
6 tablespoons light olive oil
2 medium-sized green peppers, chopped into 1/2-inch pieces
2 medium-sized yellow peppers, chopped into 1/2-inch pieces
1 medium-sized can diced or crushed tomatoes
1 tablespoon tomato paste
4 cups chicken stock
2 cups reserved pasta water
1 teaspoon dried basil leaves
1 teaspoon dried thyme
3 tablespoons fresh Italian parsley, chopped
2 medium-sized eggplants, chopped into 1/2-inch pieces
2 medium-sized zucchini, chopped into 1/2-inch pieces
salt and pepper to taste

1  Cook the pasta shells according to package directions. Drain, reserving 2 cups of pasta water; set aside.

2  In another large pot over medium heat, sauté the onion and garlic in the 6 tablespoons olive oil until softened. Add the peppers, tomatoes, and tomato paste; sauté an additional 3 minutes.

3  Add the chicken stock, pasta water, basil leaves, thyme and parsley, and bring to a boil.

4  Turn down the heat to medium-low, keeping the soup at a constant simmer. Simmer for 15 minutes.

5  Add the chopped eggplant and zucchini, simmer for another 10-15 minutes or until the vegetables are cooked. Add the pasta shells in the last 2 minutes of cooking. Season with salt and pepper to taste.

6  Serve while hot with slices of toasted French bread.

Photography by Ocs Alvarez │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn GS Guanzon

• Ella B. Apr 14 2010 @ 04:13am Report Abuse

     

  Where can I get an Italian parsley?