Eggplant Ragout
- Total Time
- 1 hour 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggplants (2 pounds total)
- 1½tablespoons virgin olive oil
- 2onions (10 ounces total), peeled and cut into 1-inch pieces (2½ cups)
- 6cloves garlic, peeled and sliced thin (¼ cup)
- 2teaspoons herbes de Provence (see note)
- ½cup dry white wine
- 1¼teaspoons salt
- ½teaspoon freshly ground black pepper
- 2tablespoons chopped fresh parsley
Nutritional analysis per serving (6 servings)
122 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 3 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.
- Step 3
Meanwhile, heat the olive oil in a large saucepan. When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender. Add the garlic and herbes de Provence, and cook 1 minute over medium heat. Stir in the wine, salt and pepper.
- Step 4
Remove eggplants, and cut into 1½-inch pieces. Add the pieces to the saucepan, mixing them in well. Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes. Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.
- Herbes de Provence can be purchased at specialty food stores, or you can create your own by combining equal parts of 4 or 5 of the following dried herbs: marjoram, thyme, rosemary, summer savory, sage, fennel, basil and lavender.
Private Notes
Comments
Solid recipe, would have been good over pasta. Might be helpful to add to the ingredients list before you do your shopping!
Delightful recipe, exactly as written by Jacques. Easy, classy and classic.
I cooked 2 long and thin Japanese eggplants (1 lb) in the oven for about 45 minutes to make this wonderful dish, which I served as a (thick) sauce over a pasta. It made for an excellent sidedish.
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