Summer Vegetable Ragu

Summer Vegetable Ragu Follow Me on Pinterest

About a week ago, my sister asked me for some dinner ideas that didn’t take very long to prepare. She wanted some recipes for quick, easy, and healthy meals that she could make in about 10-15 minutes.

I’m sure she’s not alone, so I wanted to share this Summer Vegetable Ragu. It’s a fast and healthy dinner that’s perfect for this time of year. I usually serve this over grilled slices of pre-made polenta, but it’s also great on top of pasta.

Summer Vegetable Ragu


1 lb. eggplant, peeled, in 1-inch pieces
1 c. sweet onion, diced
2 T. olive oil
5 cloves garlic, peeled and minced
1 (28 oz.) can whole peeled tomatoes
fresh basil and grated Parmesan cheese for garnishing


  1. In a large skillet, heat oil over medium heat.
  2. Add eggplant and onion, and season with salt and pepper.
  3. Cook until eggplant is lightly browned and onions are translucent, about 10 minutes.
  4. Stir in garlic, and cook, stirring constantly, for 30 seconds.
  5. Add tomatoes, and stir to combine.
  6. Lightly crush tomatoes against the side of the skillet.
  7. Cook, stirring occasionally, until tomatoes are warm, about 3-4 minutes.
  8. Serve over pasta or polenta, and garnish with fresh basil and Parmesan just before serving.

adapted from The Best of America’s Test Kitchen 2013



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