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.

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

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

  • 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.

Expert Tips

Grilled pork chops and pita bread.

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;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.