Ingredients:
1 large yellow onion(or Maui), diced
approx. 1 cup chicken, beef, or veggie stock
2 firm eggplants, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced(or 1/4 cup minced chopped from jar)
1 Tbl. dried oregano
fresh ground black pepper
1 14.5 oz. can diced tomatoes
2 packets Stevia(or any other sweetener, sugar)
2 med. zucchini, diced
2 yellow crookneck squash, diced
Prepare all veggies ahead of time
Spray large pot with non-stick spray, add diced onion and 1/4-1/2 cup broth. Cover and simmer until onions are nearly translucent.
Add eggplant, peppers, spices, garlic, and remaining broth. Mix well, cover, and let simmer for approx. 10 minutes. Stir often as eggplant begins to reduce in size.
Add stewed tomatoes and stevia and mix well. Bring mixture to a boil and simmer about 15 min.
Add zucchini and squash and mix well. Cover, and let cook for 5 minutes.
Mix well again, remove from heat and let sit 15 minutes.
Zucchini will also reduce in size, and should be slightly al dente.
(Use veggie broth and omit beef for vegetarian Ratatouille.) Serve over couscous, quinoa, or rice for a starchy base.
Paleo would not use sweetener. I used homemade beef stock
Drunken Beef
1-2 cups red wine(NOT cooking wine)
Any lean steak(such as London Broil) with all visible fat trimmed
5-6 sprigs Rosemary, fresh, cleaned
2 cloves pressed garlic
Seasonings: Onion Powder, Black Pepper, Salt(optional)
Spread steak out on a large cutting board and season both sides, rubbing in spices and garlic. Place in large crockpot and pour wine over, enough to cover the meat. Turn on Low for 6-8 hours, until meat begins to fall apart when pressed with fork. Remove from crockpot and rest 20 minutes. Shred for serving. Serve approx. 4-5 oz. beef on place and smother with Ratatouille.
