Mario's Eggplant Ragu

Name: Mario's Eggplant Ragu
Total time: 1 h
Yield: 6 servings
Cuisine: italian
Ingredients: 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

By Molly O'Neill

Total Time: 1 hour
Rating: 4(38)
Comments: Read comments

Featured in: Food; Simmer Down

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Ingredients

Yield:6 servings

1pound eggplant, peeled and cut across in ¼ -inch slices
2tablespoons kosher salt
1cup extra-virgin olive oil
1pound red bell peppers, cut lengthwise in ⅛-inch strips
6cloves garlic, sliced thin
2¼pounds plum tomatoes, diced
Freshly ground black pepper to taste
12large leaves basil, shredded

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in ¼-inch dice.
Step 2
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.