Pierogi In Sauce Recipe
Did I say this recipe of perogies in sauce is something really worth making? Why don't you try it and judge for yourself. Why don't you try this great perogies in sauce recipe and see for yourself?
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.
