| Tex-Mex Ratatouille
Tex-Mex Ratatouille
1 small egg plant, diced
1 small zucchini, diced
1 small yellow summer squash, diced
1 small onion, diced
1 glove of garlic
1-2 finely diced chipotles (optional)
1 finely diced jalapeno (optional)
1 box (32 ounce) chicken or vegetable broth
1 large (28 ounce) can crushed tomatoes
1 small (14) can diced tomatoes.
olive oil
1 tablespoon Italian seasoning
1 tablespoon chili powder
Salt to taste
In a medium size put, saute the onion in small amount of oil on high heat until translucent. Add garlic and saute 1 more minute on low heat. Add the rest of the ingredients. You can add more or less of the peppers, depending on your tastes. I like mine super spicy so I usually add 6 chipotles. Cook on low heat until vegetables are completely done and the broth becomes thicker, usually about 30-45 minutes. | 
