Vegetable Ragout, Provencale Style
Nutrition
Calories: 528.04 kcalCarbohydrates: 36.31 gProtein: 5.54 gFat: 41.87 gSaturated Fat: 5.6 gSodium: 3162.06 mgFiber: 15.56 gVitamin A: 54.59675 IUCalcium: 306.59 mgIron: 11.33 mg
Ingredients
- 1 lb eggplant peeled and cut into 3/4-inch pieces
- Salt
- 2 tbsp extra virgin olive oil
- 1 medium onion chopped
- 1 medium red bell pepper seeded and cut into 1/2-inch pieces
- 1 medium zucchini scrubbed and cut into 1/2-inch pieces
- 2 medium celery rib cut into 1/4-inch-thick slices
- 2 medium carrots cut into 1/4-inch-thick rounds
- 1-1/2 tsp Herbes de Provence
- 2 large garlic cloves minced
- 2 cups tomato sauce
- 1/2 cup red wine
- 1/4 tsp crushed red pepper
- 1 cup 8 ounces green olives, pitted and coarsely chopped
- Chopped basil or parsley for garnish
- Herbes de Provence
- 4 cups steamed white rice
Instructions
- If desired, place the eggplant in a colander and sprinkle with 1-1/2 teaspoons salt. Let stand for at least 20 minutes or up to 1 hour. Rinse well under cold water and pat completely dry with paper towels.
- In a large dutch oven or flameproof casserole, heat the oil over medium-high heat. Add the eggplant, onion, bell pepper, zucchini, celery, carrots, Herbes de Provence. Cook, stirring often, until the onion softens, about 3 minutes. Reduce the heat to medium and cover tightly. Cook until the eggplant is tender, about 8 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the tomato sauce, red wine and red pepper. Bring to a simmer. Reduce the heat to medium-low and simmer stirring, until all of the vegetables are tender, about 15 minutes. During the last 5 minutes of cooking, stir in the olives. Season with additional salt to taste.
- Spoon the ragout over hot rice and serve immediately sprinkled with the parsley or basil.