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Hearty Eggplant And Zucchini Ragout With Kalamata Olives

by Naomi (follow)
For my recipes recipeyum.com.au/cookbook/108127/ and healthy options and tips on healthyhints.com.au/profile/108127/
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Eggplant And Zucchini Ragout With Pasta
Tasty and hearty eggplant and zucchini ragout with kalamata olives

Vegetarian never tasted this good. This hearty eggplant and zucchini ragout has tasty bursts of kalamata olives, is delicious and packed full of flavour. It can be prepared ahead, is gluten and lactose free, and can be made low FODMAP. Serve alone, with rice or pasta.

Preparation Time: 5 minutes
Cooking Time: 1 1/2 hours
Serves: 4


Zucchini and eggplant ragout
1 large eggplant, cubed
2 tbsp salt
2 tbsp olive oil
2 1/2 tbsp dried oregano
2 tbsp dried basil
2 cloves garlic, minced (exclude if low FODMAP)
1 small onion, diced (exclude if low FODMAP)
500g tomatoes, diced
1/2 cup water
2 bay leaves
1 tbsp Worcestershire sauce (gluten free if required)
Salt and cracked pepper, to taste
1 large zucchini, cubed
1/2 cup pitted kalamata olives, sliced (optional)

To serve
Pasta or rice, cooked per package instructions
Fresh basil leaves, to serve
Grated cheese, to serve (lactose free if required)

Toss the eggplant with 2 tbsp salt, spread on a plate and set aside for 45 minutes. Rinse the eggplant with water and pat dry.
Heat 1 tbsp of olive oil in a fry pan, add the eggplant, oregano and basil and fry for 5 minutes, until tender. Transfer to a bowl and set aside.

Eggplant And Zucchini Ragout With Pasta
The eggplant will be infused with the flavours of the herbs as it cooks

Heat 1 tbsp of olive oil in the same frypan on high heat and sauté the garlic for 1 minute, until golden. Add the onion and sauté for 2-3 minutes until caramelised.
Add the eggplant and fry for 2 minutes.
Add the zucchini, tomatoes, bay leaves, Worcestershire sauce, water, salt and pepper to taste and stir for 1 minute to combine.

Eggplant And Zucchini Ragout With Pasta
Do not be tempted to skip the simmering step as the ragout flavours will not develop

Reduce the frypan to medium heat and simmer for 30 minutes.
Turn off the heat and remove the bay leaves. Add salt and pepper to taste, stir to combine.

Eggplant And Zucchini Ragout With Pasta
Delicious ragout ready to be served

Serve with pasta or rice, grated cheese and fresh basil sprinkled on top.

Eggplant And Zucchini Ragout
The olives are delicious flavour bombs in this vegetarian dish

This meal can be prepared the day before serving and reheated. The flavours will intensify.

#Bay leaves
#Gluten free
#Lactose free
#Prepare ahead
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