Spicy Vegetable Ragout

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.