Eggplant Ragout

Eggplant is something I have always wanted to try and make. I didn't grow up eating it so I had no idea what to expect. To me it was scary to try something new. I have to admit that in the past few months I have bought eggplant two different times and they sat in the fridge and went bad. This past Friday I received my first Perfectly Imperfect Produce box (which is a local company who ships produce that would normally be thrown away because it doesn't look perfect but is still delicious) and in it was an eggplant. I was so excited when I found that one their website they also shared recipes. I found this Eggplant Ragout recipe on their site and decided to give it a try. In Adrienne fashion, I never stick to the original recipe and tweaked it to my liking. Brian and I loved it. Austin and Ella ate just the pasta and red sauce. They aren't are adventurous.

Eggplant Ragout

1 Tbsp EVOO
1 eggplant, chopped into 1 inch cubes
1/2 medium onion, diced
2 small zucchini, diced
5 mushrooms, chopped
1 tsp garlic power
1 tsp. dried basil
1 tsp. salt
1 tsp. pepper
28 oz. can crushed tomatoes
1 lb. pasta of your choice

1- Make pasta per directions on the box.
2- Wash eggplant. Chop into 1 inch cubes. 
3- Over medium heat add 1 tbsp EVOO to skillet. Add eggplant. Cook until softened, stirring often. 
4- Chop onion, zucchini and mushrooms while eggplant is cooking. 
5- Add onion, zucchini, mushrooms and seasonings. Cook for about 5 minutes.
6- Add crushed tomatoes. Bring to a boil then reduce to a simmer. 
7. Serve over pasta.
8. Enjoy!!!!

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1 comment

  1. Hope you had a wonderful weekend and thanks so much for sharing your special post with us at Full Plate Thursday! Have a great week and come back soon!
    Miz Helen


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