Curried Vegetable Ragout

• 1 medium eggplant, peeled and cut into 1/2-inch chunks
• 1 tablespoon(s) grapeseed or extra-virgin olive oil
• .5 cup(s) chopped red onion
• 1.5 teaspoon(s) minced garlic
• 2 small zucchini, cut into 1/2-inch chunks
• 1 cup(s) cut green beans (1/2-inch pieces)
• .75 cup(s) orange juice or vegetable broth
• .5 cup(s) chopped fresh tomato
• .25 cup(s) golden raisins
• 1 tablespoon(s) balsamic vinegar
• .5 teaspoon(s) drained capers
• 2 teaspoon(s) agave nectar
• 1.5 teaspoon(s) curry powder
• .5 teaspoon(s) minced fresh ginger
• .25 teaspoon(s) red pepper flakes
• 2 tablespoon(s) chopped fresh basil
• 2 tablespoon(s) chopped fresh parsley
• 1 tablespoon(s) chopped fresh cilantro

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Directions

1. Saute eggplant in a nonstick skillet coated with cooking spray over medium heat until golden brown, about 5 minutes.
2. Heat oil in a large saucepan over medium heat.
3. Add onion and garlic; saute 4 minutes.
4. Add zucchini, green beans, browned eggplant, orange juice, tomato, raisins, balsamic vinegar, capers, agave nectar, balsamic vinegar, curry powder, ginger, and pepper flakes; bring to a gentle simmer.
5. Simmer 20 minutes or until vegetables are tender.
6. Stir in basil, parsley, and cilantro.
7. Serve over hot cooked brown rice or as an accompaniment to seafood.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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