MARIO'S EGGPLANT RAGU

Mario's Eggplant Ragu image

Provided by Molly O'Neill

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound eggplant, peeled and cut across in 1/4 -inch slices
2 tablespoons kosher salt
1 cup extra-virgin olive oil
1 pound red bell peppers, cut lengthwise in 1/8-inch strips
6 cloves garlic, sliced thin
2 1/4 pounds plum tomatoes, diced
Freshly ground black pepper to taste
12 large leaves basil, shredded

Steps:

Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 37 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 10 grams