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Tomato and Eggplant Ragout

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Betty Crocker Kitchens
Updated Dec 2, 2011
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Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic – a wonderful dinner.

Tomato and Eggplant Ragout

  • Prep Time 25 min
  • Total 2 hr 0 min
  • Servings 6
  • Ingredients 10
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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

Instructions

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

Nutrition

350 Calories
27g Total Fat
3g Protein
21g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1310mg
55%
Potassium
530mg
15%
Total Carbohydrate
21g
7%
Dietary Fiber
8g
32%
Sugars
10g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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