Beef Stew cooked over the campfire is a warming and cozy way to end the evening. Start this stew before you set up camp, so it has a chance to simmer and be ready in time for dinner.
Ratatouille these days is most often associated with the children’s movie of the same title, but it is a great vegetable dish that is easy to make while camping.
The recipe is founded on a French Provençal vegetable stew that most often includes a combination of tomatoes, onions, eggplant, bell peppers, and zucchini. All of which can be found in this recipe.
This dish, however, is very flexible, giving you the option to use what fresh vegetables are available. You can also substitute out for canned vegetables and/or dried herbs.
1 brown onion
1 red bell pepper
2 ribs celery
2 cloves garlic
2 tablespoons olive oil
2 sprigs thyme (or 1/2 teaspoon dried)
1 spring basil (or 1/2 teaspoon dried)
1 sprig parsley (or 1/2 teaspoon dried)
1/2 cup white wine
2 tablespoons tomato paste
salt and pepper, to taste
pot or Dutch oven
The first addition is for the vegetable items that take longer to cook. Dice the eggplant, onion, bell pepper, and celery into equal sized pieces. Finely mince the garlic.
Heat the olive oil in a pot over a medium heat. Saute the eggplant, then add the remaining diced vegetables. Cook slowly, stirring occasionally.
Dice the remaining vegetables the same size as the first addition. Remove the leaves from the thyme, basil, and parsley and roughly chop.
When the first addition of vegetables look like they are almost cooked, add the wine to remove any that are sticking to the base of the pot and deglaze. Stir in the tomato paste.
Add the second addition of vegetables and herbs and bring to a simmer.
Continue to simmer the Ratatouille until the vegetables are a texture to your preference. Taste and adjust with salt and pepper to your preferred taste.