Vegetarian

Renee's Eggplant and Potatoe Ragout is for Dinner.

Renee's Eggplant and Potatoe Ragout takes 20 minutes to prepare.

Renee's Eggplant and Potatoe Ragout takes 40 minutes to cook.

Renee's Eggplant and Potatoe Ragout makes 8 servings.

The ingredients for Renee's Eggplant and Potatoe Ragout are:

1lb eggplant, about 1 medium cut into cubes
1 tsp salt
1/3 cup extra-virgin olive oil
2 lb/ Yukon Gold potatoes, unpeeled and cut into cubes
12 oz (4 cups) sliced mushrooms
1 large onion, chopped
6 cloves garlic, minced
1 tbsp dried oregano
1/2 tsp dried basil
1/2 tsp pepper
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 cans (each 19 oz/540 mL) stewed tomatoes
1 cup vegetable stock
1 can (60 mL) tomato paste

Here is how you make Renee's Eggplant and Potatoe Ragout:

In colander, sprinkle eggplant with salt ; set aside.Meanwhile, in large deep Dutch oven, heat 3 tbsp of the oil over medium-high heat; brown potatoes. Remove potatoes to plate.Rinse eggplant; pat dry. Add half of the remaining oil to pan; brown eggplant, in 2 batches and adding remaining oil as necessary. Add to potatoes.In same skillet over medium-high heat, saute mushrooms, onion, garlic, oregano, basil, pepper and remaining salt until no liquid remains, about 8 minutes. Add red and green peppers; saute until beginning to brown, about 5 minutes.Add eggplant mixture, tomatoes, stock and tomato paste; bring to boil. Reduce heat and simmer until potatoes are tender, about 40 minutes. Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user RENEEV777.

The nutritional information for Renee's Eggplant and Potatoe Ragout is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 403.5

• Total Fat: 18.0 g
• Cholesterol: 0.0 mg
• Sodium: 537.5 mg
• Total Carbs: 56.9 g
• Dietary Fiber: 9.7 g
• Protein: 7.8 g