Roasting Vegetables is one of my favorite side dishes, but I was looking for a different twist. Stewed Vegetables is a delicious way to ‘eat your veggies’. It can be served cold (which I guess would make it ratatouille), but I like to eat it warm, especially in the colder months.
I start out by dicing eggplant, zucchini, onion and peppers. I sauté the onions, eggplant and peppers in olive oil. Then I add other vegetables, balsamic vinegar and herbs and cook down to a VERY thick sauce. The result is a wonderful compliment to grilled chicken, sausages, even an omelette. It also makes terrific base for a paste sauce. I froze the rest of the stew and recently pulled it out of the freezer and turned it into a fabulous pasta sauce by adding broth and tomato paste.