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.
Provided by Umberle
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
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
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Azam Ali
[email protected]This recipe is a waste of time.
Murshed Mia
[email protected]I would not recommend this recipe.
Syed Aoun Ali Shah
[email protected]I followed the recipe exactly, but it didn't turn out well.
Brave Tjienda
[email protected]Not my favorite.
Malik Madad Ali
[email protected]This recipe was a bit bland.
Shimul Sk
[email protected]I'll be making this again!
Mr Aniton
[email protected]Yum!
Than Dar
[email protected]Easy to make and delicious!
Larry Stephens
[email protected]This was a great recipe! I made it for my family, and they all loved it. The eggplant was cooked perfectly, and the sauce was flavorful and delicious. I will definitely be making this again.
Ahsandogar Ahsan
[email protected]I followed the recipe exactly, but my eggplant ragout turned out too watery. I think I might have added too much liquid. Next time, I'll be more careful to measure the ingredients accurately.
Sarah Ogiemudia
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and chili pepper flakes, and that helped to improve the flavor. I also served it with grated Parmesan cheese, which added a nice richness.
Epu Ahmed
[email protected]I've made this recipe several times now, and it's always a winner. The eggplant is always cooked perfectly, and the sauce is always flavorful. I love that it's a one-pot meal, so cleanup is a breeze.
Kamohelo Mophethe
[email protected]This was an easy and delicious recipe. I used fresh tomatoes from my garden, and they made the sauce extra flavorful. I served it with crusty bread for dipping, and it was a perfect meal.
Modern-k-official
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was so tender and flavorful, and the sauce was rich and savory. I'll definitely be making this again!
This Boy
[email protected]This eggplant ragout was a hit! The flavors were incredible, and the eggplant was cooked perfectly. I served it over pasta, and it was the perfect comfort food for a cold night.