Vegetable Ragout


Serves 6

¼ cup olive oil
½ pound eggplant – chopped
½ pound zucchini – chopped
½ pound mushrooms – sliced
½ pound onion – chopped
3 cloves garlic – minced
14 ounce can diced tomato
½ teaspoon thyme
½ teaspoon sage
½ teaspoon salt, or to taste
¼ teaspoon black pepper
A few sprigs parsley, chopped


  1. Heat oven to 375°F. Coat eggplant and zucchini in oil (separately) and roast until browned and tender.
  2. Sauté chopped onion in olive oil until soft.
  3. Add the mushrooms, garlic, thyme, sage, salt, and pepper, and continue cooking until the mushrooms are very soft, and most of the liquid has cooked off (some liquid is good).
  4. Add tomatoes, eggplant and zucchini. Simmer 20 to 30 minutes more. If you prefer, you can transfer the ragout to a baking pan and keep it in a warm oven until serving time.
  5. Just before serving, stir in the parsley.