Ingredients
6 medium size zucchini
2 medium size yellow squash
2 medium size Chinese eggplants
3 medium size carrots
2 large tomato peeled and chopped
1 cup saute mushrooms
2 large onions chopped
8 cloves garlic chopped
1.5 table spoon parsley
1/2 table spoon dill
1/3 table spoon black pepper
1/3 table spoon allspices
1.2/3 table spoon salt
1 table spoon sugar
1 table spoon Dijon mustard old stile (Maille recommended)
Olive oil
Timing
Preparation time: 20 min
Cooking time 20 min
Directions
Wash all vegetables. Peeled and chopped all of them. Place zucchini, yellow squash, eggplants, carrots into oiled nonstick pan. Saute for 10 min add all spices, tomato, garlic, onion, mushrooms, mustard and saute for 10 min.
Serve hot or cold.
You can store vegetable ragu up to ten days in refrigerator.
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