Tomato and Eggplant Ragout

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

Minutes

Total Time

2:00

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With:
Grilled pork chops and pita bread.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 250),
  • Total Fat 27g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1310mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 8g,
    • Sugars 10g),
  • Protein 3g;
Percent Daily Value*:
    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.