TOMATO AND EGGPLANT RAGOUT

Tomato and Eggplant Ragout image

Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic - a wonderful dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 6

Number Of Ingredients 10

Ingredients

2 eggplants (about 1 lb each), peeled, cut into 3/4-inch cubes
2 teaspoons kosher salt
3/4 cup olive oil
2 cups diced onions
2 teaspoons finely chopped garlic
2 cups diced celery
2 cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ Fire Roasted diced tomatoes, undrained
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup coarsely chopped fresh Italian (flat-leaf) parsley

Steps:

Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 8 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g, TransFat 0 g