Try this Summer Vegetable Ragu recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 108.000000219115 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 13.983840028371 g
- Serving Size 1 1 recipe (615g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 5.18292001051532 g
- Calories 955 calories
Step-by-step
- In a large skillet, heat oil over medium heat.
- Add eggplant and onion, and season with salt and pepper.
- Cook until eggplant is lightly browned and onions are translucent, about 10 minutes.
- Stir in garlic, and cook, stirring constantly, for 30 seconds.
- Add tomatoes, and stir to combine.
- Lightly crush tomatoes against the side of the skillet.
- Cook, stirring occasionally, until tomatoes are warm, about 3-4 minutes.
- Serve over pasta or polenta, and garnish with fresh basil and Parmesan just before serving.
Substituting canned whole peeled tomatoes for fresh product alters the moisture balance significantly, requiring deliberate crushing against the pan to release internal juices into the sauce. Wide-bottomed skillets facilitate rapid evaporation, whereas narrow saucepans trap steam and prolong the cooking process unnecessarily. Stainless steel or enameled cast iron pans provide the necessary heat conduction for browning eggplant pieces without scorching the delicate alliums.
Eggplant acts like a sponge, demanding adequate fat during the initial ten-minute sauté to achieve a light brown exterior instead of a rubbery texture. Garlic burns rapidly at high heat; incorporate minced cloves only after the onions turn translucent, and maintain constant agitation for precisely thirty seconds to release aromatics without bitterness. Crushing the twenty-eight-ounce canned tomatoes directly against the skillet wall creates a rustic body that clings evenly to pasta or polenta.
Dietary adaptations for this dish remain straightforward. Omit the grated parmesan cheese garnish to convert the vegetarian preparation into a dairy-free meal without altering the base cooking technique.
