Best 12 Tomato And Eggplant Ragout Recipes

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Cooking a delicious tomato and eggplant ragout can be a delightful experience that satisfies your taste buds and enriches your culinary skills. Versatile as a main course or complementing many side dishes, this dish offers a blend of vibrant flavors and textures that make it stand out. Whether you prefer hearty comfort food or a healthier alternative, tomato and eggplant ragout can be tailored to your preferences. With its diverse cultural influences, this recipe invites you on a culinary journey to explore variations and discover the perfect combination of ingredients to suit your palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT RAGU WITH POLENTA



Roasted Eggplant Ragu with Polenta image

Easy roasted eggplant ragu with tomatoes and roasted peppers over a bed of golden yellow creamy polenta. Rich and meaty but without the actual meat. Legit!

Provided by Florentina

Categories     Main Course

Time 1h15m

Number Of Ingredients 16

2 eggplants
3 red bell peppers
28 oz can San Marzano Tomatoes ((lightly crushed))
8 oz mushroom mix (, sliced)
1/2 yellow onion (-diced)
5 cloves garlic (-minced)
1 tsp smoked paprika
1 pinch red pepper flakes
2 tsp oregano
1/4 cup red wine ((optional))
1 pinch sea salt ((or to taste))
1/4 cup fresh basil
6 cups water
1 cup yellow cornmeal
1/2 cup cashew milk ((optional))
1 leaf bay

Steps:

  • Preheat a cast iron skillet over medium high flame and roast the peppers until charred on all sides. Transfer to a bowl and cover with a lid or towel and allow to cool.
  • Use a knife to poke the eggplant in a few places to help steam escape while roasting so the eggplants won't explode in your beautiful kitchen. Please poke them :-)
  • You can use the same skillet you roasted the peppers on to cook the eggplants or broil both the peppers and eggplants until charred. Allow them to charr nicely on all sides then transfer to a bowl until cool enough to handle.
  • Use your hands to remove the peels from both the roasted peppers and eggplants and discard the core.
  • Transfer to a cutting board and dice the peppers. Finely chop the eggplant and set aside until needed. (Alternatively you can use a food processor if you prefer a smooth texture, we like it more rustic).
  • Preheat a large skillet or pot over medium flame. Add a splash of water and saute the onion until translucent. Stir in the garlic and red pepper flakes and cook another minute or so until you can smell the fragrance.
  • Stir in the smoked paprika, oregano and mushrooms and cook a few minutes until most of the liquid has evaporated. Add in the roasted peppers, eggplant and the San Marzano tomatoes together with the red wine. Give everything a good stir and bring to a simmer. Cover with a lid and cook for 45 minutes on low flame until the sauce has reduced and thickened to your liking. Season to taste with the sea salt.

Nutrition Facts : Calories 350 kcal, Carbohydrate 69 g, Protein 12 g, Fat 4 g, Sodium 328 mg, Fiber 18 g, Sugar 23 g, ServingSize 1 serving

ROASTED TOMATO AND EGGPLANT GRATIN



Roasted Tomato and Eggplant Gratin image

Provided by Aaron May

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

1 cup panko
1/2 cup grated pecorino
3 tablespoons extra-virgin olive oil
2 teaspoons chopped oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
1 cup chopped heirloom tomatoes
1 1/4 cups tomato puree
1/3 cup extra-virgin olive, plus more for drizzling
1 teaspoon soy sauce
1/4 teaspoon sriracha
5 large cloves garlic, thinly sliced
2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin)
1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese)

Steps:

  • For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
  • For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
  • Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
  • Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

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

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

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

EGGPLANT AND TOMATO CASSEROLE



Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  • Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

EGGPLANT AND VEGETABLE RAGOUT (ŞAKşUKA)



Eggplant and Vegetable Ragout (Şakşuka) image

Try out Turkish şakşuka, a delicious vegetarian ragout of fried eggplant and vegetables in tomato sauce.

Provided by Elizabeth Taviloglu

Categories     Side Dish     Dinner     Lunch

Time 1h

Yield 8

Number Of Ingredients 13

2 large eggplants
1 green bell pepper
1 sweet red or Corni di Toro pepper
1 red onion
1 small zucchini or courgette squash
4 cloves garlic (chopped)
Vegetable oil for frying
5 large tomatoes (peeled and cut into large chunks)
2 tbsp. tomato paste
1 tsp. sugar
1 tsp. salt, more or less to taste
1/4 tsp. black pepper, more or less to taste
Garlic yogurt for garnish

Steps:

  • Prepare the eggplant: Cut off both ends and using the edge of a vegetable peeler or a paring knife, remove the skin in alternating strips going from top to bottom. Do this gently, saving as much flesh as you can.
  • Cut the eggplant into bite-sized rectangular chunks about 2 inches long. Put the chunks of eggplant in a large mesh strainer or colander and salt well, turning with your hands to salt all sides. Let the salted eggplant rest for about 15 minutes while you prepare the other vegetables. This removes the bitterness.
  • Coarsely dice the peppers, red onion, and zucchini.
  • Once the vegetables are ready, pour about 2 inches of oil in a deep frying pan or saucepan and turn the heat on high. While the oil is heating, wash the eggplant in the strainer with cold water, turning it with your hands, until the salt is removed. Drain it well and blot off the extra water with paper towels before you fry them.
  • Fry the eggplant until tender and just beginning to brown at the edges. Do the same with the squash. Strain out the fried vegetables and drain them on a thick layer of paper towels. Let them sit for several minutes to make sure as much oil as possible drains away.
  • In the meantime, put 2 tablespoons of olive oil in a skillet and fry the onion, garlic, and peppers until tender.
  • Add the tomatoes, tomato paste, sugar, salt, and pepper. Cover and reduce the heat to low. Let the sauce simmer until the tomatoes are soft and begin to break down.
  • Remove the lid, stir it well, and let the sauce simmer until most of the liquid is reduced. It should be the consistency of jarred pasta sauce.
  • In a mixing bowl, add the eggplant, squash, and tomato sauce and stir together well. Put the şakşuka in a serving dish and chill for several hours. Just before serving, spoon generous amounts of garlic yogurt over the top.

Nutrition Facts : Calories 305 kcal, Carbohydrate 32 g, Cholesterol 2 mg, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 323 mg, Sugar 15 g, Fat 20 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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

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

EGGPLANT WITH TOMATOES



Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

MARIO'S EGGPLANT RAGU



Mario's Eggplant Ragu image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 pound eggplant, peeled and cut across in 1/4 -inch slices
2 tablespoons kosher salt
1 cup extra-virgin olive oil
1 pound red bell peppers, cut lengthwise in 1/8-inch strips
6 cloves garlic, sliced thin
2 1/4 pounds plum tomatoes, diced
Freshly ground black pepper to taste
12 large leaves basil, shredded

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 37 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 10 grams

QUINOA CAKES WITH EGGPLANT-TOMATO RAGù AND SMOKED MOZZARELLA



Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella image

Provided by Lillian Chou

Categories     Cheese     Tomato     Side     Vegetarian     Quinoa     Eggplant     Bell Pepper     Pan-Fry     Healthy     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

For quinoa cakes
1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided
For topping
1 1/2 pounds eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf parsley
1/4 pound smoked mozzarella, diced (1 cup)

Steps:

  • Make quinoa cakes:
  • Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
  • Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
  • Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
  • Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
  • Make topping while quinoa cooks and chills:
  • Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
  • Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
  • Cook quinoa cakes:
  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
  • To serve:
  • Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.

EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT



Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût image

Categories     Herb     Mushroom     Soy     Tomato     Vegetable     Roast     Vegetarian     Dinner     Lunch     Rosemary     Eggplant     Pumpkin     Fall     Vegan     Shallot     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 12

1/2 lb shallots, quartered lengthwise
1 lb plum tomatoes, quartered lengthwise and seeded
11 tablespoons olive oil (about 3/4 cup)
1 1/2 (3/4-lb) sugar pumpkins or butternut squash, cut into 3/4-inch wedges and seeded
1 1/2 cups water
1 cup dry white wine
1/2 lb fresh or frozen edamame (soybeans in the pod; 1 1/2 cups) or 2/3 cup fresh or frozen shelled lima beans
3 large eggplants
3/4 lb fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes)
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

  • Roast shallots, tomatoes, and pumpkin:
  • Preheat oven to 400°F.
  • Toss shallots and tomatoes with 3 tablespoons oil in a large roasting pan and season with salt. Roast until tomatoes are tender but not falling apart, about 25 minutes. Transfer tomatoes only to a large bowl.
  • Add pumpkins with salt to taste to shallots, tossing to coat with oil in pan. Roast until pumpkins are just tender, about 30 minutes, then add vegetables to tomatoes.
  • Reduce oven temperature to 200°F.
  • Straddle roasting pan across 2 burners. Add water and 1/2 cup wine and deglaze by boiling over moderately high heat, stirring and scraping up any brown bits. Reserve liquid.
  • Cook soybeans while vegetables roast:
  • Cook soybeans in boiling salted water until just tender, about 1 minute (3 minutes for lima beans), then drain. When cool enough to handle, shell soybeans, discarding pods.
  • Prepare eggplant:
  • Cut 2 (2-inch-thick) crosswise slices, or "steaks," from thickest part of each eggplant and season generously with salt and pepper. (Reserve remaining eggplant for another use.) Brown 3 eggplant steaks in 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat, about 5 minutes on each side.
  • Add 1/4 cup wine to skillet and simmer, covered, turning once, until eggplant is very tender and wine is absorbed, about 5 minutes total. Transfer to a small roasting pan. (If wine is absorbed before eggplant is tender, add water, a few tablespoons at a time, and continue cooking until tender.) Repeat with remaining 3 eggplant steaks. Keep eggplant warm, uncovered, in oven.
  • Make ragout:
  • Heat remaining 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté mushrooms with garlic, rosemary, and salt to taste, stirring, until golden and any liquid mushrooms give off is evaporated. Stir in reserved deglazing liquid and simmer until mushrooms are tender, about 10 minutes. Add roasted vegetables and soybeans and cook, stirring, until heated through. Stir in vinegar.
  • Serve eggplant steaks topped with vegetable ragout.

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your ragout has the best possible flavor. Look for tomatoes that are deep red and free of blemishes.
  • Use a variety of eggplant. This will add different textures and flavors to your dish. For example, you could use Italian eggplant, Japanese eggplant, or African eggplant.
  • Don't overcook the eggplant. Eggplant can become mushy if it is overcooked. Cook it until it is tender but still holds its shape.
  • Add herbs and spices to taste. This will help to enhance the flavor of your ragout. Some good options include basil, oregano, thyme, garlic, and chili flakes.
  • Serve the ragout over pasta, rice, or polenta. This will make a delicious and satisfying meal.

Conclusion:

Tomato and 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 fresh tomatoes and eggplant, and it is also a good source of vitamins and minerals. Whether you serve it over pasta, rice, or polenta, this ragout is sure to be a hit with your family and friends.

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