Vegetable Ragout

Kathy W


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.

★★★★★ 1 vote
15 Min
20 Min
Stove Top


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)

How to Make Vegetable Ragout


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

Printable Recipe Card

About Vegetable Ragout

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