Italian Eggplant Ragout

"Pulled from an old issue of vegetarian times. I used to be pretty leary of eggplant, but this was enchanting. Good on its own; better with pasta or rice."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by ChefLee photo by ChefLee
Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
  • Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
  • Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

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Reviews

  1. I am sorry, but this is horrible! First, I should have been instructed to peal the eggplant. Second, 15 minutes, and my eggplant was basically still raw. I threw out all the leftovers, including what would have been my husband’s dinner, as he does not get home until about 9:15. There was no way I was going to serve him this after a hard days work! I really wanted to love this, but following the instructions ver batim, yielded me no dinner for me, or, my husband. I could think of ways to improve this, but seriously, I am still too hungry after no dinner, to even think about it.
     
  2. Even my husband liked this recipe and he usually doesn't get excited over vegetarian meals. I added extra tomatoes and capers; additionally, my mother made this without salting the eggplant (high blood pressure) and it was also very yummy. I served over brown rice and added a bit of asiago at the table. Don't skip the parsley (sometimes I find parsley is not necessary, I really think in this recipe it is).
     
  3. This was delicious. I served it over a bowl of polenta, and it was the ultimate comfort-food meal. I'll be making this again and often.
     
  4. So delicious!!!!!! Ragouts are some of my favorite dishes, they have such depth of flavor and the veggies are usually the stars!!! I added a few things to enhance it even further for myself and for fun!!! First, I salted and removed the bitterness of the eggplant then roasted it using recipe # 357852 , recipe#357852,,that I really love the method and flavor of. This really sent the flavor of the eggplant into the stratosphere and lessened the time it needed to be in the skillet. I used fire-roasted tomatoes, threw in some chopped black olives and in place of parsley, I used arugula. This recipe is wonderful, it has great flavor, balance and you can tweak it with a few different veggies here and there that won't change the delicious outcome!!! Thanks so much for the recipe!!!
     
  5. I was going to post this and here it is. This is wonderful. Only change I made was I added crushed red peppers to the onions which spiced it up. We had it over rigatoni. It's good on it's own, but I would add a small can of tomato sacue if using over pasta. This is a keeper!
     
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