The Pioneer Woman Tasty Kitchen
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Eggplant Ragu over Quinoa

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Vegan and gluten-free, this makes for a perfect healthy dinner meal.

Ingredients

  • 3 Tablespoons Olive Oil, Divided
  • 1 whole Onion, Diced
  • 1 Tablespoon Minced Garlic
  • 2 whole Eggplants (medium), Diced
  • 1-½ whole Red Peppers, Diced
  • 1-½ whole Tomatoes, Diced
  • Salt And Pepper, to taste
  • 2 teaspoons Balsamic Vinegar
  • 1 teaspoon White Wine Vinegar
  • 4 Tablespoons Basil Pesto (optional)
  • Cooked Quinoa, To Serve

Preparation

Add 1 tablespoon oil to pan over medium heat and cook onions until translucent. Add garlic, cook 1-2 minutes.

Add eggplant and remaining oil. Cook for a few minutes, then add peppers, continuing to cook and stir to combine.

Add tomatoes, salt, pepper, balsamic and white wine vinegar. Continue to cook 4-5 minutes.

Reduce heat to low, cover and cook 20-30 minutes or until cooked through. Remove from heat. Add arugula garlic pesto (optional).

Serve over quinoa.

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One Review

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Profile photo of Joy H

Joy H on 7.27.2012

Loved it. Very flavorful, but a little too chunky for my kids…..so, I just added a cup of spaghetti sauce I had leftover and it was more popular as a “sauce”.

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