adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomato and Eggplant Ragout
0 Likes
Prep Time:
25 minutes
Total Time:
2 hours
Try a savory French-style tomato and eggplant stew with Muir Glen® Organic for a scrumptious dinner option.
Ingredients:
  • 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
Instructions:
  • Drain diced eggplant in colander, sprinkle with 2 teaspoons of salt, and let sit for 1 hour. Rinse thoroughly with cold water.
  • Heat 1/4 cup of olive oil in a 10-inch nonstick skillet over medium-high heat. Cook half of the eggplant until golden brown, then drain on a paper towel-lined plate. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
  • In the same skillet, warm up the remaining 1/4 cup of olive oil over medium-low heat. Sauté the onions in the oil for about 10 minutes, stirring occasionally, until they become very tender. Mix in the garlic and cook for 30 seconds, then add the celery and cook for 2 to 3 minutes. Toss in the tomatoes and cook for an additional 2 minutes. Add the cooked eggplant, 1/2 teaspoon of salt, and pepper, then bring it to a gentle simmer. Cover and let it cook for 20 minutes. Finish by stirring in the parsley.

Similar Recipes