Editors' Pick
Italian Eggplant Ragout
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 medium eggplants, halved
- 2 tablespoons salt
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons capers
- 1 teaspoon sugar
- 1⁄4 cup parsley, chopped
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
-
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.
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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).
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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!!!
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