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| INGREDIENTS |
| 1 lb. |
eggplant, cut into ¾″ cubes |
| 3 tbsp. |
olive oil |
| 3 |
cloves garlic, sliced |
| 3 cups |
chopped onion |
| 1 tbsp. |
dried thyme |
| 2¼ cups |
zucchini, diced |
| 1⅔ cups |
chopped red bell pepper |
| 2 |
jalapeno peppers, seeded and minced |
| 1 can |
(28 oz.) low sodium plum tomatoes, undrained and coarsely chopped |
| ½ cup |
dry red wine |
| 1 tbsp. |
dried oregano |
| 1 tsp. |
fennel seed, crushed |
| ¼ tsp. |
salt |
| 1 can |
(19 oz.) cannellini beans, drained |
| 2 tbsp. |
lemon juice |
| ⅓ cup |
chopped fresh cilantro |
| 8 oz. |
linguine |
| 1 cup |
Parmesan cheese, grated |
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| RECIPE |
- Preheat oven to 350ºF.
- Combine eggplant, 2 tablespoons olive oil, garlic, onion and thyme in a bowl and toss gently.
- Place into a 9×13” baking pan, cover with foil and bake for 20 minutes.
- Uncover, stir well, and continue to bake uncovered for 15-20 minutes or until eggplant is fork tender.
- Heat remaining 1 tablespoon of oil in a large Dutch oven. Add zucchini, red bell pepper, and jalapeno pepper.
- Sauté 5-7 minutes or until vegetables are tender.
- Add chopped tomato, wine, oregano, fennel, and salt. Bring to a boil.
- Reduce heat and simmer, uncovered, for 15 minutes.
- Gently stir in eggplant mixture, beans, and lemon juice. Simmer 2 minutes.
- Remove from heat and stir in cilantro. While everything is cooking, have large pot of water on stove top coming to a boil.
- Cook linguine according to package, drain.
- Divide pasta among plates, top with ragout mixture and sprinkle with 1½ tablespoons of Parmesan cheese.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
11
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| NUTRITION FACTS |
| |
| Calories |
236 |
|
| Total Fat |
7 g |
|
| Sodium |
308 mg |
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| Total Carbohydrates |
34 g |
|
| Fiber |
6 g |
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| Protein |
10 g |
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