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Vegetable ragu
I serve this ragu with every Friday night supper. The vegetables are really soft and tender, the sauce is delicious, and sometimes not much actually makes it to the table after all the pre-meal tasting and nibbling. You know those fool-proof crowd-pleasing recipes that you keep making over and over again? This is one of those recipes.
Makes 5 servings
Ingredients:
1 potato
2 onions
20 champignon mushrooms
1 eggplant
2 tomatoes
1 – 2 cups water
1 tsp sugar
2 Tbsp tomato paste
1 tsp sweet paprika
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
Preparation:
1. Finely dice the potato. Pour 3-4 Tbsp of oil into a large heated pan. Sauté the potato for around two minutes, stirring occasionally. In the meantime, finely dice the eggplant and add to the potato and sauté for a few minutes.
2. Dice the onion and finely slice the mushrooms. Add the onions to the pan and sauté for two minutes, add the mushrooms and sauté for a minute and then add the tomatoes, water, sugar and spices.
3. Cook until the vegetables are all soft, stirring occasionally. Near the end, taste to adjust seasoning.
Served with baked whole cauliflower, and chicken hearts with olives
Good to know…
You can make this ragu a day or two in advance
