Italian Eggplant Ragout Recipes

ITALIAN EGGPLANT RAGOUT

Steps:

• Scoop out center and seeds of eggplant halves; cut eggplants into 3/4 inch dice. Toss with salt in bowl; let stand for at least 20 minutes. Drain off and discard fluid that collects; rinse well; pat dry. Heat olive oil in large saucepan over medium heat; add onion; saute until softened, about 5 minutes. Add garlic; cook 1 minute, or until fragrant. Stir in tomatoes, chickpeas, and eggplants; reduce heat to medium-low; cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar; cook 2 minutes. Stir in parsley; season with black pepper. 6 servings.

ITALIAN EGGPLANT RAGOUT

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.

MARIO'S EGGPLANT RAGU

Steps:

• Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
• In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.