Spicy Vegetable Ragout for a Crowd

Serves: 11

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
236 7 2 10 6 308 34 5

recipe ingredients
1 lb. eggplant, cut into 3/4″ cubes
3 Tbsp. olive oil
3 cloves garlic, sliced
3 cups chopped onion
1 Tbsp. dried thyme
2 1/4 cups zucchini, diced
1 2/3 cups chopped red bell pepper
2 jalapeno peppers, seeded and minced
1 can (28 oz.) plum tomatoes, undrained and coarsely chopped
5 fresh plum tomatos, diced
1/2 cup dry red wine
1 Tbsp. dried oregano
1 tsp. fennel seed, crushed
1/4 tsp. salt
1 can (19 oz) cannelini beans, drained 2 Tbsp. lemon juice
1/3 cup chopped fresh cilantro
8 ounces linguine
1 cup parmesan cheese

recipe directions
Combine eggplant, 2 tablespoons olive oil, garlic, onion and thyme in a bowl and toss gently. Place mixture into a 9×13″ baking pan. Covre and bake at 350*F for 20 minutes; uncover and stir well. Bake, uncovered, for an additional 15 to 20 minutes or until eggplant is tender. Heat remaining 1 tablespoon of oil in a Dutch oven; add zucchini, red bell pepper and jalapeno pepper. Saute 5 to 7 minutes or until vegetables are tender. Add chopped tomato and next 5 ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Stir in eggplant mixture, beans, and lemon juice; simmer 2 minutes. Remove from heat and stir in cilantro.

Meanwhile, cook linguine according to package directions; drain and keep warm. To serve, divide pasta among plates, then spoon ragout mixture over each. Top each with about 1 1/2 tablespoons of cheese.


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Posts By 3FC
  • Chicken Recipes Plus More

    wow I like this recipe and it looks fun to make also. I will try this soon. thanks for sharing this with us.