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Summer Vegetable Ragu

Prep Time 10 mins
Cook Time 16 mins
Servings 4 people

Equipment

  • large skillet

Ingredients
  

  • 1 lb eggplant
  • 1 whole onion
  • 2 tbsp olive oil
  • 1 pound tomatoes
  • 1 bunch fresh basil
  • .5 cup parmesan

Instructions
 

  • In a large skillet, heat olive oil over medium heat.
  • Add eggplant and onion, and season with salt and pepper.
  • Stir in garlic, and cook, stirring constantly, for 60 seconds.
  • Add tomatoes and stir, cook for 4 mins
  • Serve with polenta, pasta or bread, and garnish with fresh basil and parmesan