Vegetable ragout
A fragrant and hearty vegetable ragout slowly stewed to perfection in its own rich tomato juices. It makes a vibrant, wholesome choice for lunch or a light dinner. Cook over moderate heat without stirring aggressively to keep the vegetables tender yet structurally intact.
Ingredients
- Sunflower oil30 ml
- Garlic3 cloves
- Salt1 tsp
- Black Pepper½ tsp
Instructions
5 steps- 1
Wash all the vegetables thoroughly. Dice the eggplant and zucchini into medium cubes, slice the bell peppers into strips, finely chop the onion, and peel and crush the tomatoes.
15 min
- 2
Heat the sunflower oil in a heavy-bottomed pot or deep skillet. Add the chopped onions and sauté over medium heat until translucent, about 5 minutes.
5 min
- 3
Add the diced eggplant and bell peppers to the pot. Stir periodically and sauté for 7 minutes until they begin to soften.
7 min
- 4
Add the zucchini and crushed tomatoes along with their natural juices. Cover with a lid, reduce the heat to low, and simmer for 15 minutes.
15 min
- 5
Stir in the minced garlic, salt, black pepper, and freshly chopped herbs. Mix gently, allow it to simmer for another 2 minutes, then remove from heat.
3 min
Nutrition
1 serving ≈ 361 g
Nutrition values are estimates. - means data is unavailable.
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