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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.
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Ratatouille Stew