1/2 cup olive oil
2 cups small diced red onion
2 cups small diced red bell pepper
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 cup red wine
4 cups medium diced eggplant
1 pound Miss Paula Shrimp
Juice of one lemon (more if ya want)
4 cups chopped fresh super ripe tomatoes
2 Tablespoons fresh cut herbs de Provence
2 Tablespoons fresh torn basil
1 medium late summer squash, cut into a round with a melon baller
1 medium late summer zucchini, cut into a round with a melon baller
**a melon baller is a chefy type tool we like to use to make things pretty and round, you can also use a teaspoon to cut this shape!
Method of Cook:
Sweat vegetables until tender, add herbs de Provence and tomato paste and cook for seven to ten minutes. Pour in red wine and reduce by half. When wine is reduced by half add chopped tomato and cook for twenty minutes. In a separate pan, shallow fry the eggplant in canola oil until golden brown all over and tender to the touch. Fold eggplant into the rest of the mixture and cook together for ten minutes and add fresh basil.
Pan sear on medium heat your squash and zucchini until just tender, set aside. In same pan, pan sear your Miss Paula shrimp until plump and tender. Season with a pinch of sea salt and fresh squeeze of lemon juice. When ready to plate your dish, place ragout down, then place shrimp and late squash and zucchini around the dish with some fresh basil! The best part about this dish is it can be eaten hot, cool, or room temp and still be a great main dish or accompaniment to any meal!