Vegetable Ragu
6 Servings

1 medium eggplant, peeled, seeded, chopped
2 tsps olive oil
2 cups chopped onion
1 cup chopped carrots
1 cup chopped zucchini
2 garlic cloved minced
3 tsp dried basil leaves
1 tsp fennel seed
2 tsp red wine vinegar
1 can (14 ounces) canned diced tomatoes, undrained
1 can (19 ounces) cannellini beans, drained
1/4 cup chopped parsely
6 cups hot cooked rice (no butter or salt added)

Place eggplant in Dutch oven, add 1/2 cup water
Bring to a boil
Reduce heat, simmer 10 minutes or until eggplant is soft, stirring often
Remove eggplant and set aside
Empty dutch oven

Heat oil on dutch oven on medium, heat
Stir in onions, carrots, zucchini, garlic, basil and fennel seed
Reduce heat to medium, cook and stir for 9 minutes or until soft

Add eggplant and vinegar. Cook and stir over high heat until all liquid evaporates, about 1 minute
Add tomatoes and beans, continut cooking for 5 minutes or until thick
Stir in parsely
Serve over hot cooked rice