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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Masuma Jannat
[email protected]I would not recommend this recipe. The eggplant was bland and the sauce was too acidic.
Silvia Wangui
[email protected]This dish was just okay. I think I would try a different recipe next time.
BD Shantha
[email protected]The eggplant was a bit tough. I think I would cook it for a little longer next time.
Dilhani Ashinsana
[email protected]This dish was a bit too oily for my taste. I think I would try it again with less oil.
chandraprakash ramhit
[email protected]I followed the recipe exactly and the dish turned out great. The eggplant was tender and the sauce was flavorful. I would definitely recommend this recipe.
Jose Arturo Sanchez Ambrosio
[email protected]This was a great recipe. The eggplant was tender and the sauce was delicious. I will definitely be making this again.
Anwar tajjamul
[email protected]I love eggplant and this dish did not disappoint. The eggplant was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Javon Alder
[email protected]This dish was easy to make and turned out great. The eggplant was soft and flavorful, and the sauce was rich and savory. I served it over pasta and it was a hit with my guests.
Iqra Ansari
[email protected]I've never been a huge fan of eggplant, but this dish changed my mind. The eggplant was so tender and flavorful, and the sauce was delicious. I'll definitely be making this again.
David Young
[email protected]This eggplant ragout was a hit with my family! The flavors were rich and complex, and the eggplant was cooked to perfection. I will definitely be making this dish again.