Tuesday, October 15, 2013

Eggplant Ragu

This is such an awesome sauce to make. Chock full of eggplant and other veggies. Served over any kind of pasta it will warm your belly and your heart!

This is the kind of Fall meal that simmers away on the stove, making your home smell so wonderful. This can be totally vegetarian, or do what I did and add leftover shredded roast pork-delicious!

Tilling the garden under and winterizing it, my husband brought in baskets full of what was left.

This is the perfect way to celebrate the beginning of Fall and the end of a beautiful summer. I used Japanese eggplant, tomatoes and sweet yellow peppers from this last harvest.

1-2 cups chopped eggplant
1 cup chopped onion
1 cup chopped bell pepper
2 cloves minced garlic
2 tbsp olive oil
8 cups tomatoes roughly chopped (or add 2-28 oz cans whole tomatoes)
1 cup white wine
1-2 cups diced or shredded cooked meat-opt.
1 tsp salt
1 tsp pepper
1 tsp basil-dried
1 tsp oregano-dried
½ tsp rosemary-dried

1.     In a large Dutch oven, heat the oil over medium high heat and sauté the onions, peppers and eggplant for 5-8 minutes.
2.     Add in the garlic and sauté for an additional minute.
3.     Add in wine and cook for another 3-4 minutes to reduce slightly and then add in tomatoes, herbs and seasonings and meat if using.
4.     Simmer, slightly covered for 30-45 minutes and then serve over cooked, hot pasta.


This recipe is shared on My Link Parties