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No. 0300 Mediterranean Free recipe

Roasted Vegetable Ragout with Arugula and Sesame

Eggplant, yellow pepper, broccoli and red onion are roasted until caramelized, then folded into a thick, slow-cooked tomato sauce with olives. Served bubbling in a clay dish with peppery arugula and toasted sesame on top, it is a vivid, rustic main to scoop up with grilled bread or spoon over polenta.

4.8 from 1,543 cooks

Chunky roasted vegetables in rich tomato sauce topped with arugula and sesame in a clay dish
Photo: Anthony Rahayel on Pexels
Prep
20 min
Cook
40 min
Total
1 hr
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oven to 425 F. Toss eggplant, peppers, broccoli and onion with 3 tbsp olive oil, salt and pepper and spread on two sheet pans.

  2. Roast for 25 minutes, turning once, until the vegetables are tender with charred edges.

  3. Meanwhile warm the remaining oil in a wide pan and cook the garlic for 1 minute until pale gold. Add crushed tomatoes and paprika and simmer for 15 minutes until thick.

  4. Fold the roasted vegetables and olives into the sauce and simmer together for 5 minutes. Taste and adjust the seasoning.

  5. Spoon into a warmed clay or cast iron dish, top with arugula leaves and sesame seeds and serve at once.

Tap a step to mark it done.

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01 Crate of ripe orange tomatoes beside glossy purple and striped eggplants on paper
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02 Striped graffiti eggplant sliced into thin rounds on a wooden board with a knife
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