Vegetable Ragu

6 cups hot cooked instant rice (follow directions on package, omitting margarine)
1 medium eggplant, peeled, seeded and chopped
2 teaspoons olive oil
2 cups chopped onion
1 cup finely chopped carrots
1 cup finely chopped zucchini
2 garlic cloves, minced
3 teaspoons dried basil leaves
1 teaspoon fennel seed
2 teaspoons red wine vinegar
14 1/2 ounces - 1 can diced tomatoes, undrained
19 ounces - 1 can cannellini beans, drained
1/4 cup finely chopped fresh parsley

While rice is cooking, place eggplant in nonstick Dutch oven, add 1/2 cup water. Bring to a boil. Reduce heat, simmer 10 minutes or until eggplant is tender, stirring occasionally. Remove eggplant from Dutch oven, set aside. Wipe Dutch oven dry with paper towels. 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 9 minutes or until vegetables are tender.

Add eggplant and vinegar, cook and stir over high heat until all liquid evaporates, about 1 minute. Add tomatoes and beans, cook additional 3 to 5 minutes or until thickened. Stir in parsley. Serve over rice.

This recipe serves: 6



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