Vegetable Ragu

Take advantage of an abundance of locally grown fresh vegetables to make an herb-scented stew to serve over rice or pasta.

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Servings 6

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ingredients 13
Prep Time 35 min
Total Time 35 min

Ingredients

1: medium eggplant, peeled, seeded, chopped

2: teaspoons olive oil

2: cups chopped onions

1: cup finely chopped carrots

1: cup finely chopped zucchini

2: garlic cloves, minced

3: teaspoons dried basil leaves

1: teaspoon whole fennel seed

2: teaspoons red wine vinegar

1: (14 1/2-oz.) can diced tomatoes, undrained

1: (19-oz.) can cannellini beans, drained

1/4: cup finely chopped fresh parsley

6: cups hot cooked rice (cooked without margarine and salt)

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Directions

1 Place eggplant in Dutch oven; add 1/2 cup water. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until eggplant is soft, stirring occasionally. Remove eggplant from Dutch oven; set aside. Wipe Dutch oven dry.
2 Heat oil in same Dutch oven over medium-high heat until hot. Stir in onions, carrots, zucchini, garlic, basil and fennel seed. Reduce heat to medium; cook and stir 7 to 9 minutes or until vegetables are soft.
3 Add eggplant and vinegar; cook and stir over high heat until all liquid evaporates, about 1 minute. Add tomatoes and beans; continue cooking 3 to 5 minutes or until thickened. Stir in parsley. Serve over hot cooked rice.

EXPERT TIPS

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Expert Tips

RICE Rice is cholesterol-free, low in sodium and combines well with a wide variety of foods. Brown rice is the whole grain with only the outer inedible husk removed. The high-fiber bran coating gives brown rice its tan color and nut-like flavor. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. Converted rice is white rice that has been parboiled. Because of this process, the cooked kernels of converted rice are fluffier and more separated than regular white rice. Instant or quick rice has been partially cooked and dehydrated. Both white and brown varieties cook quickly.