Pierogi In Sauce Recipe
Ingredients
2 tbsp (30 ml) olive oil
1 onion, chopped
1/2 medium eggplant, cubed
1 zucchini, sliced
1/2 tsp (2 ml) oregano
1 lb (500 g) package perogies, cooked
2 tbsp (30 ml) butter
28 oz (796 ml) can tomatoes, drained and chopped
1 garlic clove, smashed and chopped
1 cup (250 ml) chicken stock, heated
4 tbsp (60 ml) tomato paste
3 tbsp (45 ml) ricotta cheese
Salt and pepper
Directions
Heat oil in skillet and cook onion 2 minutes over medium heat.
Add eggplant, zucchini, oregano, salt and pepper.
Cover and cook 10 to 12 minutes over medium heat stirring occasionally.
Meanwhile brown cooked perogies in 2 tbsp (30 ml) butter.
When lightly browned on both sides remove from pan and set aside.
Add tomatoes and garlic to eggplant in skillet; mix very well and pour in chicken stock.
Correct seasoning and stir in tomato paste; bring to boil and continue cooking uncovered 8 to 10 minutes.
Add eggplant, zucchini, oregano, salt and pepper.
Cover and cook 10 to 12 minutes over medium heat stirring occasionally.
Meanwhile brown cooked perogies in 2 tbsp (30 ml) butter.
When lightly browned on both sides remove from pan and set aside.
Add tomatoes and garlic to eggplant in skillet; mix very well and pour in chicken stock.
Correct seasoning and stir in tomato paste; bring to boil and continue cooking uncovered 8 to 10 minutes.
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