VEGETABLE RAGOUT

Vegetable Ragout image

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.

Provided by Kathy W

Time 35m

Number Of Ingredients 10

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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)

Steps:

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.

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