Description
A delicious, hearty eggplant ragu recipe that is perfect for late summer dinners! Serve with noodles and fresh mozzarella!
Ingredients
Scale
- 1 medium-sized eggplant, cut into bite-sized chunks
- 3 tablespoons extra virgin olive oil, divided
- 3–4 medium tomatoes, diced into 1-inch chunks
- 1 small yellow onion, diced
- 10 cherry tomatoes
- 1 tablespoon red wine
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon oregano leaves
- 1/3 teaspoon basil leaves
- 5 garlic cloves, quartered
- 1 teaspoon capers
- pappardelle noodles (approx. 6-9 oz)
- garnish: chunks of fresh mozzarella or burrata cheese, fresh basil leaves
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, add eggplant, 2 tablespoons olive oil, and 1 teaspoon salt; toss.
- Place eggplant chunks on a baking sheet, lined with parchment paper.
- Roast in preheated oven for 20-25 minutes, stirring after 10 minutes.
- Meanwhile, bring a cast iron skillet to a medium-high heat, and add the remaining tablespoon of olive oil and garlic.
- When garlic starts to get fragrant, add onion, and let cook until it starts to become translucent, while stirring.
- Now add tomatoes, wine, remaining teaspoon of salt, oregano, basil, and capers.
- Let simmer, uncovered, for 15-20 minutes, or until sauce thickens – make sure to taste the sauce and add any additional seasonings, if desired. If sauce gets too thick, add additional olive oil or wine.
- While the sauce simmers, prepare pappardelle pasta according to packaging instructions (al dente is recommended).
- Add cooked noodles the the eggplant sauce and stir together.
- Garnish the pasta with chunks of either mozzarella or burrata cheese (as much or as little as you like) and rip some fresh basil on top.
Notes
- Gluten-Free: just use gluten-free noodles.
- Storage: store any leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 267
- Sugar: 12.5 g
- Sodium: 659.7 mg
- Fat: 11.7 g
- Carbohydrates: 36.7 g
- Protein: 7.1 g
- Cholesterol: 0 mg