Italian Eggplant Ragout

From: Panebianco

On Oct 24, 2008

I was going to post this and here it is. This is wonderful. Only change I made was I added crushed red peppers to the onions which spiced it up. We had it over rigatoni. It's good on it's own, but I would add a small can of tomato sacue if using over pasta. This is a keeper!

From: melister

On Aug 5, 2008

Even my husband liked this recipe and he usually doesn't get excited over vegetarian meals. I added extra tomatoes and capers; additionally, my mother made this without salting the eggplant (high blood pressure) and it was also very yummy. I served over brown rice and added a bit of asiago at the table. Don't skip the parsley (sometimes I find parsley is not necessary, I really think in this recipe it is).

From: AJO

On Aug 3, 2008

This turned out quite tasty. I have to admit that eggplant is not a favorite in our house, but we keep getting them in our CSA box so I've been hunting for great ways to cook them. This did the trick. I love the technique of de=seeding and then sweating them with salt. This really helps with the texture- which is what we generally have a problem with. The flavors were great, though I did add fresh basil (another thing from our CSA box that needs to be used up) as well as some hot pepper flakes. Hubby said that he really liked the capers and that this is what made the dish for hom. We served it over whole wheat pasta. Thanks for posting this recipe and helping us with our eggplant "problem"!