Beef Ragu
over roasted eggplant / zucchini rounds

Name: Beef Ragu
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 1 Bell peppers, red or yellow, diced; 4 cloves Garlic, chopped; 1 Eggplant, peeled and sliced into rounds; 12 oz Zucchini, sliced into rounds; 1 lb Tomatoes, diced; 2 Tbsp Oil, olive; 3 Tbsp Tomato paste; 1 tsp Oregano, dried; 1 tsp Basil, dried; 1/4 tsp Red pepper flakes; 1 lb Beef, ground; 1/2 cup Stock, any type

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This rustic dish takes advantage of fresh eggplant, zucchini, and tomatoes which are often available in abundance at the end of the summer season.
Smarts: If you want to save time and / or want to make a thicker sauce, substitute canned, diced tomatoes instead of fresh in this recipe (use a 14 oz / 397 g can of diced tomatoes for 4 servings).

Ingredients

Metric

Servings:

Beef Ragu over Roasted Eggplant and Zucchini Rounds:

Onions, medium - 1 , chopped
Bell peppers, red or yellow - 1 , diced
Garlic - 4 cloves , chopped
Eggplant - 1 , peeled and sliced into rounds
Zucchini - 12 oz , sliced into rounds
Tomatoes - 1 lb , diced
Oil, olive - 2 Tbsp
Tomato paste - 3 Tbsp
Oregano, dried - 1 tsp
Basil, dried - 1 tsp
Red pepper flakes - 1/4 tsp
Beef, ground - 1 lb
Stock, any type - 1/2 cup

Prep

Onions / Bell peppers / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine onions and bell peppers. Store garlic separately. (Can be done up to 5 days ahead)
Eggplant / Zucchini / Tomatoes - Prep as directed and store separately. (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C.
Spread eggplant and zucchini out in a single layer on a sheet pan (use two if needed to prevent overlap). Brush vegetables on both sides with some oil and season with some salt and pepper.
Roast eggplant and zucchini until tender, 20 to 30 minutes (depending on thickness of slices).
While vegetables roast, heat a Dutch oven over medium heat. Add oil and then onions and bell peppers. Saute until vegetables are soft, 4 to 5 minutes.
To onions and bell peppers, add garlic, tomato paste, dried oregano, dried basil, and red pepper flakes with a pinch of salt. Saute for 1 minute more.
Add beef with a pinch of salt and stir for 4 to 5 minutes to get it started cooking.
Stir in tomatoes and stock. Bring to a simmer. Simmer ragu until the beef is cooked through and the flavors have had time to develop, ~10 minutes.
Taste ragu and season with some salt and pepper.
Arrange roasted eggplant and zucchini on serving plates (bonus presentation points for overlapping / alternating them). Spoon ragu over top and enjoy!

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