Vegetable Ragout

Kathy W

By
@Kattyw

This is my version of a recipe I found. It is a very hearty dish that is full of flavor It's great served over polenta or cooked rice.

Finding a small or Asian eggplant in my area can sometimes be challenge. I use half of a medium sized eggplant and save the rest for another recipe.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

3 Tbsp
olive oil
1 small
asian eggplant (or a small eggplant), cut lengthwise in half then sliced
1 small
to medium zucchini, cut lengthwise in half and slliced
1 medium
bell pepper, seeded and cut into strips
1 small
onion, cut into slivers (not rings)
2 clove
garlic, minced
1 can(s)
(28 oz) diced tomatoes with juice
11/2 tsp
thyme, dried
salt and pepper, to taste
4-8 oz
fresh mushrooms, quartered (depending on how much you like mushrooms)

Directions Step-By-Step

1
In a large skillet over medium heat, warm the olive oil. Add onion and garlic and cook about 1-2 minutes.
2
Add mushrooms and cook until tender.
3
Add eggplant, zucchini, bell pepper, thyme, salt and pepper. Cook, stirring occasionally until veggies start to soften - about 5 minutes.
4
Add tomatoes and cook 5 to 10 minutes longer, stirring occasionally.
5
Serve ragout over polenta or cooked rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Quick & Easy