Aubergine Ragôut

(2 votes)

3 large eggplants
salt for draining eggplants
2 medium onions, cut in half-moons (halved lengthwise and sliced)
4 garlic cloves, pressed or finely chopped
1-1/2 pounds ripe tomatoes (preferably plum variety), peeled chopped, or canned diced
3 tablespoons fresh parsley, chopped
salt and ground black pepper to taste

Cut the eggplant into 2-inch thick chunks or cubes and place in a colander. Sprinkle generously with salt and set over the sink or a dish for 30-45 minutes. Rinse the eggplant under cold running water and drain well.

Heat the olive oil in a large saucepan and add the onion. Cook for 3-5 minutes or until the onion has softened, then add the eggplant, stirring to coat. Add in the garlic, tomatoes, and parsley, and season with salt and pepper. If the mixture looks dry, stir in a tablespoon or two or water . Cover and simmer for about 50 minutes to one hour, until the eggplant is very soft and the sauce has thickened.

Serve warm or cold with lots of crusty bread.


Quite nice - simple
Anonymous, Melbourne, Oz!

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