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This rich vegetarian recipe can be served over pasta, zucchini noodles and even brown rice! At The Real Food Academy, we choose to serve it with Zucchini raw noodles, this way we get all the benefits of the enzymes in the raw summer squash. We have turned many children into vegetable lovers by working with this cool little gadget. Once they make their noodles or ribbons they just cant help but having lots of  them! Remember, use organic vegetables for this and all your recipes. Enjoy! BTW- The Spiralizer is available at our shop. For those of you the have never seen it in action here is  a short fun video ; https://www.youtube.com/watch?v=agYDZr0GO3I
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Zucchini Pasta and Eggplant Ragout
Zucchini Pasta and Eggplant Ragout
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Rating: 4
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Marinate the eggplant and crimini (separated) with 1tbs. olive oil, 1 tbs. Garlic, all of the Italian spice, salt and pepper for 10 minutes.
  2. Sauté onions in olive oil until translucent. Add the carrots and garlic. Add the eggplant and cook for 5 more minutes. Add red wine and reduce by half.
  3. Add tomatoes and cook for 10 minutes, then add the crimini and cook for 5 more.
  4. Start making the zucchini pasta. Make sure that you have the right attachment in order to get the correct shape. The Spiralizer has attachments for ribbons, thin spaghetti or thicker spaghetti. If cooking the zucchini do so only for a few seconds, you want to retain all the enzymes from it.
  5. Finish by adding the fresh chopped basil and parsley. Serve on top of Zucchini pasta.
Recipe Notes

BTW-For the meat lovers out there; you can always  add cooked, ground, lean turkey right after the crimini mushrooms for extra richness!

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