Real Recipes From Real Home Cooks ®

vegetable ragout

★★★★★ 1
a recipe by
Kathy W
New Carlisle, OH

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
serves 4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For vegetable ragout

  • 3 Tbsp
    olive oil
  • 1 sm
    asian eggplant (or a small eggplant), cut lengthwise in half then sliced
  • 1 sm
    to medium zucchini, cut lengthwise in half and slliced
  • 1 md
    bell pepper, seeded and cut into strips
  • 1 sm
    onion, cut into slivers (not rings)
  • 2 clove
    garlic, minced
  • 1 can
    (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

  • 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.