Garden Vegetable Ragout

Garden Vegetable Ragout with Pasta

adapted from Modern Vegetarian Kitchen

3 sprigs of fresh thyme

4 sprigs of fresh parsley

1/3 c. extra-virgin olive oil

2 red onions, chopped

Coarse sea salt

4 garlic cloves, chopped

2 zucchini, diced

1 large eggplant, peeled and diced

3 pounds ripe tomatoes, chopped

1 pound farfalle (bow-tie pasta)

black pepper

1/2 c. fresh basil leaves, torn

Tie together thyme and parsley with kitchen twine or wrap in cheesecloth. Set aside.

In a heavy saucepan over medium heat, combine oil, onions, 1/2 tsp salt and saute until lightly browned, 8 to 10 minutes. Stir in garlic and saute for 2 minutes.

Add all but pepper and basil leaves, raise heat and bring to a boil. Reduce heat to low and simmer, uncovered, 35 to 40 minutes.

Cook pasta according to package directions, transfer to bowl and toss with olive oil or butter.

Season the sauce with salt and pepper to taste. Remove and discard thyme and parsley. Stir in the basil and simmer 1 minute.

Toss pasta with sauce and serve.

This is one of my favorites. I love the flavors, especially with vine-ripened tomatoes.