EGGPLANT RAGOUT

Eggplant Ragout image

Provided by Jacques Pepin

Categories dinner, lunch, casseroles, main course, side dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

2 eggplants (2 pounds total)
1 1/2 tablespoons virgin olive oil
2 onions (10 ounces total), peeled and cut into 1-inch pieces (2 1/2 cups)
6 cloves garlic, peeled and sliced thin (1/4 cup)
2 teaspoons herbes de Provence (see note)
1/2 cup dry white wine
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Preheat oven to 400 degrees.
Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.
Meanwhile, heat the olive oil in a large saucepan. When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender. Add the garlic and herbes de Provence, and cook 1 minute over medium heat. Stir in the wine, salt and pepper.
Remove eggplants, and cut into 1 1/2-inch pieces. Add the pieces to the saucepan, mixing them in well. Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes. Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 9 grams