Ingredients
Serves 6
¼ cup olive oil
½ pound eggplant – chopped
½ pound zucchini – chopped
½ pound mushrooms – sliced
½ pound onion – chopped
3 cloves garlic – minced
14 ounce can diced tomato
½ teaspoon thyme
½ teaspoon sage
½ teaspoon salt, or to taste
¼ teaspoon black pepper
A few sprigs parsley, chopped
Preparation
- Heat oven to 375°F. Coat eggplant and zucchini in oil (separately) and roast until browned and tender.
- Sauté chopped onion in olive oil until soft.
- Add the mushrooms, garlic, thyme, sage, salt, and pepper, and continue cooking until the mushrooms are very soft, and most of the liquid has cooked off (some liquid is good).
- Add tomatoes, eggplant and zucchini. Simmer 20 to 30 minutes more. If you prefer, you can transfer the ragout to a baking pan and keep it in a warm oven until serving time.
- Just before serving, stir in the parsley.
