Vegetable Ragù Recipe

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Since Natalya has a whole garden of fresh vegetables, she made a dish that took her back to her childhood. Follow this simple and tasty recipe. For vegetable lovers this could be a main dish (just add sour cream of course!) and for the meat lovers this is a great side dish! Serving size is about 6-8 as a side dish.

Ingredients: DSC04194

  • 1 medium zucchini
  • 2 small carrots
  • 2 eggplants
  • 2 bell peppers
  • 1 onion
  • 1 garlic clove (minced)
  • 1/2 of a 15 ounce tomato sauce can
  • Salt and pepper for seasoning
  • Olive oil for sautéing

Steps:

  1. Heat the olive oil in the dutch oven over medium/high heat.
  2. Chop zucchini, eggplants, bell peppers, and onion. Grate the carrots.
  3. Add onion and carrots to the dutch oven. Stir occasionally.
  4. Once the onion is tender, add bell pepper and sauté for a few minutes.
  5. Add zucchini, sauté for a few more minutes. (Add more oil if needed.) DSC04195
  6. Add eggplant, sauté for a few more minutes.
  7. Add tomato sauce, salt, pepper, and garlic.
  8. Lower the heat and let it simmer for another 15-20 minutes.DSC04197

Tips:

  • If you feel like your ragù needs more liquid, add some more tomato sauce to juice it up!
  • Serve over rice or couscous! Yummy!

Questions? Comments? Please share!

Blissfully yours,

Natalya and Ruth

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