vegetable ragout

Name: Vegetable Ragout
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: French
Ingredients: 3 tablespoon(s) 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(s) garlic, minced; 1 can(s) (28 oz) diced tomatoes with juice; 11/2 teaspoon(s) thyme, dried; - salt and pepper, to taste; 4-8 ounce(s) fresh mushrooms, quartered (depending on how much you like mushrooms)

(1 RATING)

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Kathy W

New Carlisle, OH

Updated on Jan 2, 2014

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 tablespoons 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 cloves garlic, minced
1 can (28 oz) diced tomatoes with juice
11/2 teaspoons thyme, dried
- salt and pepper, to taste
4-8 ounces fresh mushrooms, quartered (depending on how much you like mushrooms)

How To Make vegetable ragout

Step 1

In a large skillet over medium heat, warm the olive oil. Add onion and garlic and cook about 1-2 minutes.

Step 2

Add mushrooms and cook until tender.
Step 3

Add eggplant, zucchini, bell pepper, thyme, salt and pepper. Cook, stirring occasionally until veggies start to soften - about 5 minutes.
Step 4

Add tomatoes and cook 5 to 10 minutes longer, stirring occasionally.
Step 5

Serve ragout over polenta or cooked rice.
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