Diced eggplant is simmered until soft and tender for a rich ragu without any meat.
Eggplant Onion Ragu
-
Prep:
10 min. -
Cook:
15 min. -
Serves:
4
Recipes
Recipe tags: onion base, moderate difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 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 |
Directions
-
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.
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3
Stir in parsley; top with Parmesan.
Serve as a side dish or toss with pasta.