This colorful meatless vegetable stew is chock-full of flavor and nutrition.

Spicy Vegetable Ragout

1 (15-ounce) can black beans, drained and rinsed
1 medium eggplant, peeled and cubed
3 tablespoons olive oil - divided use
3 cloves garlic, minced
3 cups onion, chopped
1 tablespoon thyme
2 1/4 cups zucchini, diced
1 2/3 cups red bell pepper, diced
2 jalapeno peppers seeded and minced
1 (28-ounce) can plum tomatoes, undrained and chopped
5 large fresh plum tomatoes, diced
1/2 cup Burgundy or other dry red wine
1 tablespoon oregano
1 teaspoon fennel seeds, crushed
1/4 teaspoon salt
2 tablespoons lemon juice
1/4 cup fresh cilantro, chopped
5 1/2 cups linguine, cooked
1 cup plus 1 1/2 teaspoons freshly grated Parmesan cheese

Combine eggplant 2 tablespoons oil, garlic, onion, and thyme in a bowl; toss gently. Place mixture into a 9x13x2 inch baking dish. Cover and bake at 350°F (175°C) for 20 minutes. Uncover and stir well. Bake, uncovered, another 15 to 20 minutes or until eggplant is tender.
Heat remaining 1 tablespoon oil in a Dutch oven. Add zucchini, red pepper, and jalapeno peppers. Sauté 5 to 7 minutes. Add all tomatoes, wine, oregano, fennel, and salt. Bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes. Stir in eggplant mixture, beans, and lemon juice. Simmer 2 minutes. Remove from heat, and stir in cilantro.
Place 1/2 cup cooked linguine on individual plates. Spoon 1 cup vegetable mixture over each serving. Top with 1 1/2 tablespoons cheese.

Makes 11 servings

NUTRITIONAL INFORMATION (per serving): Servings per recipe: 11; Serving size: 1/2 cup linguine and 1 cup mixture; Calories: 256g; Carbohydrates: 35g; Fat: 7g; Cholesterol: 3mg; Protein: 12g; Fiber: 6g; Sodium: 190mg (480mg using canned beans)

FOOD EXCHANGES: 1 starch/bread; 1 lean meat ; 1 vegetable; 1 fruit

Recipe provided courtesy Michigan Bean Commission.