Spicy Vegetable Ragout

[Guest guest]

Spicy Vegetable Ragout

 

1 15-ounce can black beans, drained and rinsed

1 medium eggplant, peeled and cubed

3 tablespoons olive oil, divided use

3 cloves garlic, minced

3 cups onion, chopped

1 tablespoon thyme

2 1/4 cups zucchini, diced

1 2/3 cups red bell pepper, diced

2 jalapeno peppers seeded and minced

1 28 ounce can plum tomatoes, undrained and chopped

5 large fresh plum tomatoes, diced

1/2 cup Burgundy or other dry red wine

1 tablespoon oregano

1 teaspoon fennel seeds, crushed

1/4 teaspoon salt

2 tablespoons lemon juice

1/4 cup fresh cilantro, chopped

5 1/2 cups linguine, cooked

1 cup plus 1 1/2 teaspoons freshly grated Parmesan cheese

 

Combine eggplant 2 tablespoons oil, garlic, onion, and thyme in a bowl; toss

gently. Place mixture into a 9x13x2 inch baking dish. Cover and bake at 350

degrees for 20 minutes. Uncover and stir well. Bake, uncovered, another 15 to

20 minutes or until eggplant is tender.

Heat remaining 1 tablespoon oil in a Dutch oven. Add zucchini, red pepper, and

jalapeno peppers. Sauté 5 to 7 minutes. Add all tomatoes, wine, oregano, fennel,

and salt. 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.

Place 1/2 cup cooked linguine on individual plates. Spoon 1 cup vegetable

mixture over each serving. Top with 1 1/2 tablespoons cheese. Yields 4

servings.

 

 

 

 

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[Guest guest]

Okay, so we made this last night. Great flavor!! It definitely is a weekend

meal as it requires a lot of chopping and dicing. However, it was definitely

worth it. We like things really spicy, so I think next time I will use a can of

rotel instead of the canned plum tomatoes. Even though this doesn't have a lot

of heat, it definitely has a nice little kick to it.

 

Thanks again for sharing!!

 

Lorraine

 

 

-

Char

Saturday, May 10, 2008 10:04 AM

Spicy Vegetable Ragout

 

 

Spicy Vegetable Ragout

 

1 15-ounce can black beans, drained and rinsed

1 medium eggplant, peeled and cubed

3 tablespoons olive oil, divided use

3 cloves garlic, minced

3 cups onion, chopped

1 tablespoon thyme

2 1/4 cups zucchini, diced

1 2/3 cups red bell pepper, diced

2 jalapeno peppers seeded and minced

1 28 ounce can plum tomatoes, undrained and chopped

5 large fresh plum tomatoes, diced

1/2 cup Burgundy or other dry red wine

1 tablespoon oregano

1 teaspoon fennel seeds, crushed

1/4 teaspoon salt

2 tablespoons lemon juice

1/4 cup fresh cilantro, chopped

5 1/2 cups linguine, cooked

1 cup plus 1 1/2 teaspoons freshly grated Parmesan cheese

 

Combine eggplant 2 tablespoons oil, garlic, onion, and thyme in a bowl; toss

gently. Place mixture into a 9x13x2 inch baking dish. Cover and bake at 350

degrees for 20 minutes. Uncover and stir well. Bake, uncovered, another 15 to 20

minutes or until eggplant is tender.

Heat remaining 1 tablespoon oil in a Dutch oven. Add zucchini, red pepper, and

jalapeno peppers. Sauté 5 to 7 minutes. Add all tomatoes, wine, oregano, fennel,

and salt. 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.

Place 1/2 cup cooked linguine on individual plates. Spoon 1 cup vegetable

mixture over each serving. Top with 1 1/2 tablespoons cheese. Yields 4 servings.

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.