Eggplant Onion Ragu

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Diced eggplant is simmered until soft and tender for a rich ragu without any meat.

Recipe tags: onion base, moderate difficulty, main, vegetarian, stovetop

3 tbsp	olive oil
2	small eggplant, diced
2	cloves garlic, minced
½ tsp	dried oregano
¼ tsp	red chili flakes
1 can	diced tomatoes
2 tbsp	Better Than Bouillon^® Sautéed Onion Base
2 tbsp	finely chopped fresh parsley
¼ cup	grated Parmesan cheese

1

Heat oil in large skillet set over medium heat; cook eggplant, garlic, oregano and chili flakes for 5 to 8 minutes or until softened and slightly browned.
2

Stir in 1/4 cup water, tomatoes and Sautéed Onion Base; bring to boil. Reduce heat to simmer; cook for 10 to 12 minutes or until eggplant is very tender and sauce is slightly thickened.
3

Stir in parsley; top with Parmesan.

Serve as a side dish or toss with pasta.

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