Amelia’s Garden Vegetable Ragu
Created by Chef Amelia BonacorsoAmelia’s Kitchen
Course: Condiments & Sauces
Season(s): Summer
Ingredients
- 1/4 cup or more extra-virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium eggplant, diced
- 6 baby-bella mushrooms, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 stalks celery, chopped
- 2 fresh tomatoes, diced
- 1 6 ounce can of tomato paste
- 2 1/4 cups of water
- salt & freshly ground pepper, to taste
- 1 tablespoon sugar
- 2 tablespoons capers
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
Instructions
Prepare vegetables. Coat large pan with olive oil. Sauté eggplant until tender, set aside. Add more olive oil, lightly brown onion, mushrooms, zucchini, pepper and celery. Return eggplant to pan. Add garlic, tomatoes, tomato paste and water. Season to taste with salt, sugar and freshly ground black pepper. Bring to a simmer. Cover and cook, stirring until vegetables are cooked tender and sauce is thickened. Add basil and cook 5 more minutes. Stir in capers and parsley.
Serving Suggestions:
Serve with Spaghetti Squash (cut squash in half lengthwise, scoop out seeds and place cut side down on baking pan in 350 degree preheated oven 45 to 50 minutes until tender. Remove from oven and let cool slightly. Using a fork, scrape out flesh into a bowl in one direction and then in the other direction). Serve over cooked pasta. Use atop grilled bruschetta. Sprinkle with cheese such as feta or parmigiana before serving. Remove four sausage links of choice from their casings, crumble, brown and cook with Ragu for a more substantial meal.
*Ragu is a vegetable stewHow do you #eatdowntoearth?
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