Italian Eggplant Ragout
Savor the robust flavors of Mediterranean cuisine with this hearty Italian Eggplant Ragout, a comforting vegetable stew brimming with vibrant colors and wholesome ingredients. Tender chunks of sautéed eggplant, zucchini, and red bell pepper are simmered in a rich tomato-based sauce infused with aromatic garlic, dried herbs, and a hint of crushed red pepper for a gentle kick. Perfectly balanced with fresh parsley and basil, this ragout makes a versatile main dish that’s equally delightful served over pasta or rice, or paired with crusty bread to soak up every last drop of the savory broth. Easy to prepare and packed with plant-based goodness, this one-pot recipe captures the essence of Italian home cooking, ideal for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 2 medium (about 1 pound each) eggplant
- 4 tablespoons olive oil
- 1 large onion
- 4 large garlic cloves
- 1 medium red bell pepper
- 1 medium zucchini
- 1 28-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 6 large fresh basil leaves
Instructions
Dice the eggplants into 1-inch cubes. Lightly sprinkle with salt, place in a colander, and let sit for 20 minutes to draw out bitterness. Rinse thoroughly and pat dry with paper towels.
While the eggplant is resting, dice the onion, mince the garlic, chop the red bell pepper, and slice the zucchini into half-moons about 1/4-inch thick.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant cubes and cook for 8-10 minutes until softened and lightly browned. Remove the eggplant and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the diced onion and cook for 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped red bell pepper and sliced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned diced tomatoes, tomato paste, and vegetable broth. Mix well to combine. Add the cooked eggplant back into the skillet.
Season the mixture with dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to incorporate the seasonings evenly.
Lower the heat to a simmer, cover the skillet, and let the ragout cook for 25-30 minutes, stirring occasionally. This allows the flavors to meld together.
Once the vegetables are tender and the sauce has thickened, taste the ragout and adjust seasoning if needed. Stir in freshly chopped parsley and torn basil leaves just before serving.
Serve the Italian Eggplant Ragout warm as a main dish or over pasta, rice, or with crusty bread. Optionally, garnish with additional fresh herbs or grated Parmesan cheese.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7008 mg | 305% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 92.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5880 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
