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    You are in: Home / Recipes / Italian Eggplant Ragout Recipe
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    Italian Eggplant Ragout

    Italian Eggplant Ragout. Photo by Chef*Lee

    1/1 Photo of Italian Eggplant Ragout

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Umberle's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

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    Ratings & Reviews:

    • on January 04, 2011


      This was delicious. I served it over a bowl of polenta, and it was the ultimate comfort-food meal. I'll be making this again and often.

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    • on June 22, 2009


      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 Roasted Eggplant for Pasta and Recipes , Roasted Eggplant for Pasta and Recipes,,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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    • on October 24, 2008


      I was going to post this and here it is. This is wonderful. Only change I made was I added crushed red peppers to the onions which spiced it up. We had it over rigatoni. It's good on it's own, but I would add a small can of tomato sacue if using over pasta. This is a keeper!

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    Read All Reviews (5)


    Nutritional Facts for Italian Eggplant Ragout

    Serving Size: 1 (366 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 202.6
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 2782.2 mg
    Total Carbohydrate 34.7 g
    Dietary Fiber 10.8 g
    Sugars 8.7 g
    Protein 6.3 g

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