Italian Eggplant Ragout
Description
Serve this vegetarian dish for your next Meatless Monday dinner. It has great flavor and is the ultimate comfort food. Tweak it with your favorite vegetables. Serve it over polenta, pasta or rice.
Ingredients
2 medium eggplants, halved
2 T. salt
2 T. olive oil
1 large onion, chopped
2 garlic cloves, minced
15 oz. can diced tomatoes, drained
15 oz. can chickpeas, rinsed and drained
2 T. capers, drained and rinsed
1 t. sugar
1⁄4 c. parsley, chopped
black pepper, to taste
Directions
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Scoop out center and seeds of eggplant halves; cut eggplants into 3/4 inch dice. Toss with salt in bowl; let stand for at least 20 minutes. Drain off and discard fluid that collects; rinse well; pat dry.
Heat olive oil in large saucepan over medium heat; add onion; saute until softened, about 5 minutes. Add garlic; cook 1 minute, or until fragrant. Stir in tomatoes, chickpeas, and eggplants; reduce heat to medium-low; cook 15 minutes, or until eggplants are tender but not mushy.
Stir in capers and sugar; cook 2 minutes. Stir in parsley; season with black pepper.
6 servings.