Spicy Vegetable Ragout
1 (15-ounce) can Black Beans, drained and rinsed
1 medium eggplant, peeled and cubed
3 tablespoons olive oil, divided
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 Parmesan cheese, grated
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°F 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.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 11
Serving size: 1/2 cup linguine and 1 cup mixture
Sodium: 190mg (480mg using canned beans)
1 lean meat
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