Colourful, fresh and tasty: the ragout of vegetables from D by Day is a condiment for pasta and rice, ideal for spring and summer. INGREDIENTS - 500 g tomatoes - 1 red pepper - 1 eggplant - zucchini 1 - 1 carrot - 1 handful of mushrooms - 1 bunch of turnip greens (if you like) - 1 onion - 1 clove garlic - salt - extra virgin olive oil olive oil - 1 glass of wine - basil, parsley PREPARATION Wash all vegetables carefully and reduce them into cubes.
In a large frying pan pour a little oil and let cook the chopped onion and a clove of garlic. When they have browned, combine the eggplant, bell pepper and carrot: cook over high heat for 4 minutes, then add zucchini, broccoli and mushrooms. Continue cooking for 2-3 minutes, then deglaze with wine and let evaporate the alcohol.
Lower the heat, combine the tomatoes. Remove the garlic clove. Compound and, if necessary, pour a little water. Adjust with salt, combine a few leaves of basil and a handful of chopped parsley. Cook for 15-20 minutes over low heat. Turn off the heat and season pasta or rice. 
In a large frying pan pour a little oil and let cook the chopped onion and a clove of garlic. When they have browned, combine the eggplant, bell pepper and carrot: cook over high heat for 4 minutes, then add zucchini, broccoli and mushrooms. Continue cooking for 2-3 minutes, then deglaze with wine and let evaporate the alcohol.
Lower the heat, combine the tomatoes. Remove the garlic clove. Compound and, if necessary, pour a little water. Adjust with salt, combine a few leaves of basil and a handful of chopped parsley. Cook for 15-20 minutes over low heat. Turn off the heat and season pasta or rice.
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