Tomato and Eggplant Ragout

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

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Prep Time 25 min
Total Time 2 hr 0 min
Servings 6

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

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Directions

1 Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
2 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.
3 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.

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Grilled pork chops and pita bread.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 250),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 1310mg; 1310%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 8g 8% Sugars 10g 10% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 30%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;