Ragout: 1 lb. lean beef roast such as round tip roast (500 g) 1 Tbsp. canola oil (15 mL) 1 medium yellow onion, chopped 4 cloves garlic, minced 1 Tbsp. dried Italian seasoning (15 mL) 1 medium eggplant, not peeled, cut into 1-in. (2.5 cm) cubes 2 green bell peppers, chopped 2 cans (15 oz./426 mL each) low-sodium crushed tomatoes 1 c. red wine (250 mL) 1/4 c. fresh parsley, chopped (60 mL)
Grilled Bread: 12 slices whole grain Italian bread, sliced on bias, about 1-in. thick each 1 Tbsp. canola oil (15 mL)
What to do:
1. In large, non-stick skillet, brown each side of beef roast in canola oil. Place roast in slow-cooker or large pot. 2. Add onion, garlic, Italian seasoning, eggplant, peppers, tomatoes and red wine. Cook on low heat for 8-9 hours (or high heat for 4-5) until beef is tender and has internal temperature of 145°F (65°C).* 3. When beef is cooked, shred with fork. 4. To prepare grilled bread: Brush bread with canola oil and grill for 1-2 minutes on each side, until toasted. 5. To serve top ragout with parsley. Serve with grilled bread.
* Note: If preparing on stovetop, use a large pot (8-quart) and bring ragout ingredients, except parsley, to boil and simmer covered for at least 30 minutes.
* Recipe courtesy of Comfort Your Heart Recipe Collection; by Dawn Jackson Blatner, R.D., C.S.S.D., L.D.N. and CanolaInfo.
