Spicy Vegetable Ragout

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INGREDIENTS

  • 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

PREPARATION

  1. Combine eggplant 2 tablespoons oil, garlic, onion, and thyme in a bowl; toss gently.
  2. Place mixture into a 9x13x2-inch baking dish.
  3. Cover and bake at 350°F for 20 minutes.
  4. Uncover and stir well.
  5. Bake, uncovered, another 15 to 20 minutes or until eggplant is tender.
  6. Heat remaining 1 tablespoon oil in a Dutch oven.
  7. Add zucchini, red pepper, and jalapeno peppers. Sauté 5 to 7 minutes.
  8. Add all tomatoes, wine, oregano, fennel, and salt.
  9. Bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes.
  10. Stir in eggplant mixture, beans, and lemon juice.
  11. Simmer 2 minutes.
  12. Remove from heat, and stir in cilantro.
  13. Place 1/2 cup cooked linguine on individual plates.
  14. Spoon 1 cup vegetable mixture over each serving.
  15. 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
Calories: 256g
Carbohydrates: 35g
Fat: 7g
Cholesterol: 3mg
Protein: 12g
Fiber: 6g
Sodium: 190mg (480mg using canned beans)

FOOD EXCHANGES

1 starch/bread
1 lean meat
1 vegetable
1 fruit

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