Spicy Vegetable Ragout
1 (15-ounce) can Black Beans, drained and
rinsed
1 medium eggplant, peeled and cubed
3 tablespoons olive oil, divided use
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 freshly grated Parmesan cheese
- Combine eggplant 2 tablespoons oil, garlic,
onion, and thyme in a bowl; toss gently. Place mixture into a
9x13x2 inch baking dish. Cover and bake at 350°F for 20 minutes.
Uncover and stir well. Bake, uncovered, another 15 to 20 minutes
or until eggplant is tender.
- Heat remaining 1 tablespoon oil in a Dutch
oven. Add zucchini, red pepper, and jalapeno peppers. Sauté
5 to 7 minutes. Add all tomatoes, wine, oregano, fennel, and
salt. Bring to a boil, reduce heat, and simmer, uncovered, for
15 minutes. Stir in eggplant mixture, beans, and lemon juice.
Simmer 2 minutes. Remove from heat, and stir in cilantro.
- Place 1/2 cup cooked linguine on individual
plates. Spoon 1 cup vegetable mixture over each serving. Top
with 1 1/2 tablespoons cheese.
Makes 11 servings
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
Recipe provided courtesy Michigan Bean Commission.
