Tomato and Eggplant Ragout

Name: Tomato and Eggplant Ragout
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters diced celery; 907 grams eggplants (about each), peeled, cut into 3/4-inch cubes; 2 teaspoons finely chopped garlic; 0 teaspoons ground black pepper; 1 teaspoons kosher salt; 2 teaspoons kosher salt; 177 milliliters olive oil; 473 milliliters diced onions; 79 milliliters coarsely chopped fresh Italian (flat-leaf) parsley; 822 grams cans each) Muir Organic or Meridian Fire Roasted diced tomatoes, undrained

Tomato and Eggplant Ragout is a gluten free, primal, and whole 30 side dish. One portion of this dish contains around 4g of protein, 28g of fat, and a total of 331 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 2 hours. If you have ground pepper, eggplants, onions, and a few other ingredients on hand, you can make it.

Instructions

Place diced eggplant in colander.

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Eggplant

Equipment you will use

Colander

Sprinkle with 2 teaspoons salt.

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Salt

Let stand 1 hour; rinse with cold water.

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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.

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Olive Oil

Eggplant

Cooking Oil

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Frying Pan

Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.

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Olive Oil

Eggplant

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Paper Towels

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.

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Olive Oil

Onion