Best 3 Eggplant Ragout Recipes

**Eggplant Ragout: A Flavorful and Versatile Dish**

Eggplant ragout is a delectable dish that combines the rich, smoky flavor of eggplant with a medley of herbs, spices, and succulent tomatoes. This hearty and flavorful dish can be enjoyed as a main course or as a side dish, and is a staple in many cuisines worldwide. Whether you prefer a classic Italian preparation, a spicy Moroccan tagine, or a hearty Turkish güveç, there is an eggplant ragout recipe to suit every palate. Indulge in the tantalizing flavors of roasted eggplant, perfectly blended with aromatic spices, fresh herbs, and juicy tomatoes, creating a symphony of flavors that will leave you craving more. Discover the diverse culinary journey of eggplant ragout through these delectable recipes, each offering a unique interpretation of this beloved dish!

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Recipes Inside the Article:

* **Classic Italian Eggplant Ragout:** Experience the authentic taste of Italian cuisine with this traditional recipe. Savor the perfect balance of roasted eggplant, tomatoes, garlic, and basil, simmered in a rich tomato sauce.

* **Moroccan Eggplant Tagine:** Embark on a culinary adventure to Morocco with this fragrant and flavorful tagine. Succulent eggplant is stewed in a vibrant blend of spices, including cumin, coriander, and paprika, creating a dish that is both aromatic and delicious.

* **Turkish Eggplant Güveç:** Discover the hearty and comforting flavors of Turkish cuisine with this güveç recipe. Layers of tender eggplant, ground beef, and vegetables are baked in a savory tomato sauce, resulting in a dish that is both satisfying and flavorful.

* **Vegetarian Eggplant Ragout:** Indulge in a meatless version of this classic dish. Roasted eggplant, bell peppers, and zucchini are simmered in a flavorful tomato sauce, creating a hearty and satisfying vegetarian meal.

* **Eggplant Ragout with Feta:** Elevate your eggplant ragout with the tangy and creamy flavor of feta cheese. Crumbled feta is stirred into the cooked ragout, adding a delightful contrast in texture and flavor.

* **Eggplant Ragout with Chickpeas:** Add a boost of protein and texture to your ragout with chickpeas. These nutritious legumes are simmered along with the eggplant, tomatoes, and spices, creating a wholesome and satisfying dish.

Let's cook with our recipes!

ITALIAN EGGPLANT RAGOUT

Italian Eggplant Ragout image

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.

Provided by Umberle

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 196.5, Fat 5.9, SaturatedFat 0.8, Sodium 2632.2, Carbohydrate 32.9, Fiber 10.8, Sugar 8, Protein 6.5

TOMATO AND EGGPLANT RAGOUT

Tomato and Eggplant Ragout image

Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic - a wonderful dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 6

Number Of Ingredients 10

Ingredients

2 eggplants (about 1 lb each), peeled, cut into 3/4-inch cubes
2 teaspoons kosher salt
3/4 cup olive oil
2 cups diced onions
2 teaspoons finely chopped garlic
2 cups diced celery
2 cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ Fire Roasted diced tomatoes, undrained
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup coarsely chopped fresh Italian (flat-leaf) parsley

Steps:

Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 8 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g, TransFat 0 g

EGGPLANT RAGOUT

Eggplant Ragout image

Provided by Jacques Pepin

Categories dinner, lunch, casseroles, main course, side dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 eggplants (2 pounds total)
1 1/2 tablespoons virgin olive oil
2 onions (10 ounces total), peeled and cut into 1-inch pieces (2 1/2 cups)
6 cloves garlic, peeled and sliced thin (1/4 cup)
2 teaspoons herbes de Provence (see note)
1/2 cup dry white wine
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 400 degrees.
Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.
Meanwhile, heat the olive oil in a large saucepan. When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender. Add the garlic and herbes de Provence, and cook 1 minute over medium heat. Stir in the wine, salt and pepper.
Remove eggplants, and cut into 1 1/2-inch pieces. Add the pieces to the saucepan, mixing them in well. Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes. Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 9 grams

Tips:

Choose small, tender eggplants for the best results. Smaller eggplants tend to be less bitter and have fewer seeds. If you are using larger eggplants, you may want to peel them before cooking.
Do not overcook the eggplants. Eggplants should be cooked until they are tender, but not mushy. Overcooked eggplants will lose their flavor and texture.
Use a variety of seasonings to flavor the ragout. This recipe uses a combination of garlic, onion, tomatoes, herbs, and spices. You can also add other ingredients, such as olives, capers, or mushrooms.
Serve the ragout over pasta, rice, or polenta. This is a hearty and flavorful dish that can be served as a main course or a side dish.
Garnish the ragout with fresh herbs or grated Parmesan cheese before serving. This will add a pop of flavor and color to the dish.

Conclusion:

Eggplant ragout is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and it is also a healthy and affordable meal option. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.