Tuesday, September 11

Eggplant and Tomato Ragu


Creating a fresh ragu from your garden or farmers market is the best way to end the summer season. Most ragu(s) can even be canned into mason jars and used throughout the year. This a simple one to get you started, feel free to substitute mushrooms, peppers, or extra tomatoes for the eggplant.

Serves 4-6
Full time: 30-45 minutes

You will need:

4-6 large tomatoes diced into 1/2" pieces
1 medium eggplant diced into 1/2" pieces
1 small red onion diced fine
2 tbsp olive oil
2 tbsp butter
2 tbsp dried or 1/4 cup fresh basil
1 tbsp minced garlic
1/2 tsp salt

Let us begin:

In a small stock pot, place eggplant oil and butter. turn heat to medium high and cook for 10 minutes.
 
Add in minced garlic and onions.
 
Add in the basil and tomatoes, give them a good solid stir.
 
Reduce heat to low, cover and let cook for 15-20 minutes. Until all vegetables are soft and forkable.

 Serve over your favorite pasta and enjoy!