Roasted Vegetable Ragout in Tomato Sauce

While Ragouts are not new, the way I make it is not traditional. I don't use meat in mine which is the usual way to make a Ragout.  I like them spicy and full of flavor.  I have been meaning to post this recipe for such a long time and finally am catching up with my blogging.  This recipe is so good and even better the next day.   It's super simple and just requires time on the stove to marinate the wonderful flavors together.  The amounts of ingredients are approximate, as I will taste and add more or less, but I start out with the below.  Flavor also depends on the quality of ingredients used as well.    

What you need:

~1 Large Eggplant (skin left on and cubed)

~2 Small Zucchini (skin on and cubed)

~1 Large sweet onion sliced into boat shapes

~2 Green peppers  cut into 1/2 inch pieces

~1 Small container of Crimini mushrooms cut in half (not sliced they get too small)

~1-2 small cans tomato puree (I love Muir Glen Organic, INTENSE tomato taste) This is not meant to be a soupy dish, but should look as shown in my picture, so start out with less, so add 1 can and then the veggies and the other can if needed.

~4-6 Tbsp good quality Balsamic Vinegar (I Love Napa Valley Naturals Grand Reserve)

~1/4 Cup red wine (not cooking wine)

~Generous handful of fresh Basil chopped

~10 Cloves crushed fresh Garlic

~Salt and pepper to taste

~2 Tbsp red pepper flakes (more or less depending on your heat tolerance)

~2 Tbsp Extra Virgin Olive Oil

~Up to 4 Packets or more of Splenda (I use Splenda so it's not additional calories with real sugar, but if you would like to use real sugar, it would be up to 4 Tbsp, but start with less and add more if you need.

Let's get to work:

1) Place all of your cut veggies on an olive oiled baking sheet in 1 single layer and roast at 400 degrees until tender, (Approx 15 minutes) then broil briefly for a couple of minutes until browned looking.  Place veggies in a colander to allow excess water from the roasting to drain. Another way to roast them is to place them on a well greased broiling pan to allow the liquids to drain as they are cooking.  Just make sure you have a broiling pan with small slats so the veggies don't fall through.  This will avoid the need to drain them after cooking since fresh veggies cooked generate a lot of liquids!

2) To prepare the sauce, add the remainder of the ingredients and whisk together until combined.  Taste and adjust salt, pepper or any other ingredient until it's to your liking, so taste and taste again until perfected.  Add vegetables and simmer, stirring occasionally for about 2 hours so the sauce penetrates the veggies.  You can serve this over rice, pasta, or Quinoa or eat on it's own.    Next day you can heat it up and put in a sandwich roll or pita pocket and add some mozzarella cheese.