Name: Italian Eggplant Ragout
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
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

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Recipe by Umberle

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Italian Eggplant Ragout created by Jonathan Melendez

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.

Ready In:: 1hr
Serves:
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Nutrition Information

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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

directions

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.

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RECIPE MADE WITH LOVE BY

@Umberle

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@Umberle

Contributor

"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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review by Hippiebride

9/1/2021

I am sorry, but this is horrible! First, I should have been instructed to peal the eggplant. Second, 15 minutes, and my eggplant was basically still raw. I threw out all the leftovers, including what would have been my husband’s dinner, as he does not get home until about 9:15. There was no way I was going to serve him this after a hard days work! I really wanted to love this, but following the instructions ver batim, yielded me no dinner for me, or, my husband. I could think of ways to improve this, but seriously, I am still too hungry after no dinner, to even think about it.
photo by Jonathan Melendez

12/9/2016
photo by Jonathan Melendez

12/9/2016
photo by Jonathan Melendez

12/9/2016
review by Halima Dances

1/4/2011

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.