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Eggplant And Tomato Ragout

creative.chef's picture
Ingredients
  Eggplants/3 small eggplants 2 Large
  Salt To Taste
  Black pepper To Taste
  Onion 1 Large
  Unsalted butter 2 Tablespoon
  Canned tomatoes 16 Ounce (1 Can)
  Sugar 1 Teaspoon
Directions

GETTING READY
1) Peel eggplants. Cut diagonally into 1/2-inch slices.
2) Skin and slice onion thinly.

MAKING
3) Place eggplant slices into a large plate.
4) Sprinkle salt on top. Let stand for 30 minutes.
5) Drain, rinse under cold water and pat dry on paper towels.
6) In a saucepan, melt butter, sauté onion and cook on low heat for about 5 minutes.
7) Arrange eggplant slices on it and mix with onion.
8) Pour tomato and juice, sprinkle freshly ground pepper and sugar on top.
9) Seal the pan with lid and cook for 30 minutes.
10) Adjust seasoning.

SERVING
11) Serve immediately from casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Eggplant
Interest: 
Healthy
Cook Time: 
60 Minutes

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Your rating: None
4.26
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 727 Calories from Fat 242

% Daily Value*

Total Fat 28 g42.6%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1020.9 mg42.5%

Total Carbohydrates 121 g40.2%

Dietary Fiber 45.3 g181.3%

Sugars 39.8 g

Protein 20 g41%

Vitamin A 83.5% Vitamin C 142%

Calcium 32% Iron 50.3%

*Based on a 2000 Calorie diet

Eggplant And Tomato Ragout Recipe