Ratatouille Stew

Ingredients:

1 (28 oz.) can crushed tomatoes
4 large zucchini, quartered and diced
4 large yellow squash, quartered and diced
2 potatoes, peeled and diced
2 onions, chopped
1 large tomato, chopped
1 large carrot, peeled and chopped
1/2 eggplant, diced
1 cup chicken broth
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
kosher salt and freshly ground pepper, to taste

Directions:

Heat olive oil in a large skillet over medium high heat and add diced potatoes, carrot and eggplant.
Season with salt and pepper and cook until vegetables are fork tender. 12-15 minutes.
Add in crushed tomatoes and chicken broth and bring mixture to a boil.
Reduce heat to medium-low and add seasoned zucchini, squash, onion and tomato, and red pepper flakes.
Cover and cook, stirring occasionally, for at least 15 minutes, or until squashes are tender.
Taste and adjust seasoning, if necessary, then serve hot.