Eggplant and Tomato Ragout

Recipe courtesy of John Vaeth, Executive Chef, Good Samaritan Hospital

Yield: 12/4 ounce portions

Estimated prep time: 30 minutes

Ingredients                                                                 

• Olive oil: 4 tbsp                      
• Eggplants: 2 lbs -cubed in 2 in. squares                     
• Garlic: 1 tbsp- chopped
• Tomato paste: 1 tbsp  
• Red wine: 2 oz                       
• Crushed whole tomatoes: 1 can (8 oz) 
• Vegetable stock: 6 oz                                                            
• Balsamic vinegar: 1 oz   
• Oregano chopped: 1 tsp                       
• Basil fresh: 1 tsp -chopped
• Kosher salt: to taste (approximately 1 tsp)
• Black Pepper: to taste (approximately 1 tsp)

Instructions

1. In large skillet, warm olive oil over medium-low heat.
2. Add eggplant and sauté.
3. Add garlic and sauté until golden.
4. Incorporate tomato paste.
5. Add wine and deglaze.
6. Once deglazed, integrate tomatoes and stock, and simmer until the eggplant is tender for about 45 minutes.
7. Finish with balsamic vinegar and fresh herbs. Season with salt and pepper, to taste.
8. Spoon ragù over pasta or polenta.