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Spring Vegetable Ragout

 
Spring-Vegetable-Ragout

March 7th 2011By Eating Well

Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout. Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew.

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Eggplant Pomodoro Pasta

 
Eggplant Pomodoro Pasta

March 7th 2011By Eating Well

The perfect topping for pasta: diced eggplant combined with tomato, garlic and olive oil.

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