When I think Betty Crocker, I think of gingham, of old out dated recipes from my mothers era and those boxes of cake mixes on grocery shelves. So this dinner recipe really surprised me.
I stumbled upon it when searching for Vegan and Daniel fast friendly dinners. After reading the recipe I looked to see the name of the site – Betty Crocker ?!? Wow …
Betty Crocker’s eggplant tomato hearty vegetable ragout is easy and tasty vegan fare with Mediterranean flare. Now they did want you to use their affiliated name brand products – but we know that is not required. Eat it on its own, serve with pasta, or fancy it up with our grilled polenta.
Check out all our vegan and Daniel fast recipes in our menu
Vegan Grilled polenta
- 2 cups water
- 2 cups soy milk – or other non dairy milk
- 2 garlic cloves, smashed
- 1 rosemary sprig
- 1 thyme sprig
- 1 cup instant polenta or course cornmeal.
Tomato Eggplant Ragout
- 2 eggplants small dice
- 2 tsp salt
- 1/4 cup olive oil
- 2 cups small dice onion
- 2 tsp minced garlic
- 2 cup small dice celery
- 2 cans diced tomatoes with juice **
- 1/4 cup flat leaf parsley chopped
- *** for best results – use tomatoes with no sugar, keep dice all veg roughly the same size
- For polenta : Lightly oil a 9-inch square glass or ceramic baking dish. In a medium saucepan, combine the water, soy milk, garlic, rosemary and thyme and bring to a boil. Remove from the heat, and let steep for 10 minutes.
- Discard the garlic, rosemary and thyme and return the mixture to a boil. Gradually whisk in the polenta and simmer over low heat, whisking often, until very thick and no longer gritty, 10 minutes. Season with salt and pepper. Pour the polenta into the baking dish. Let cool to room temperature, then cover and refrigerate for at least 2 hours.
- Carefully unmold the polenta and cut it into rounds or squares. Brush all over with olive oil. Grill the polenta until it’s lightly charred on the bottom and releases easily, 4 minutes per side.
- For Ragout:
- Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
- In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
- In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.