Servings: 6
Prep Time: n/a
Cook Time: 8 Hr.

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)

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.

Calories: 340;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 60mg;   Total Carbs: 29g;   Fiber: 7g;   Protein: 25g;   Sodium: 210mg;