This eggplant ragout is a summer favorite and sure crowd pleaser!
Eggplant ragout is a delicious Mediterranean sauce which can be eaten plain or over noodles, or grains. I served it over quinoa and it was super yummy. The main veggies are the first four listed, but feel free to add others if you are so moved.
I just love this time of year, because the tomatoes are ripe! One of the greatest pleasures of life is eating a sun warmed tomato just picked off the vine. Sigh.
One of my good friends is an amazing gardener and she gifted me with a number of goodies which are in season right now which all together make one of my favorite dishes! I thought I would pass on my loose recipe for you to take and make your own.
Here is what you need:
- 1-2 nice sized eggplants, peeled and cubed
- Extra virgin olive oil
- 6-7 garlic cloves crushed and chopped
- 1 large onion, diced
- 4-5 fresh tomatoes diced (or 1-2 cans of whole tomatoes)
- 1-2 bell peppers, cubed
- Large zucchini, cubed (or any other vegetable that you would like)
- Fresh basil (or other herbs – oregano, thyme)
Here’s what to do:
- sprinkle salt on eggplants and let sit for 15-20 minutes to draw out water and sharp taste.
- Sauté onions, peppers and garlic in olive oil until translucent
- Add eggplant and zucchini and sauté until golden.
- Add tomatoes and let simmer until it cooks down
- Serve with fresh basil or other herb and parmesan
*Just a note for those of you who own a rice cooker – you can use to to cook quinoa as well!
How did your eggplant ragout turn out? Did you make any adjustments? Share with us!