Eggplant Ragu
A delicious, hearty eggplant ragu recipe that is perfect for late summer dinners! Serve with noodles and fresh mozzarella!
Ingredients
- 1 medium-sized eggplant cut into bite-sized chunks
- 3 tablespoons extra virgin olive oil divided
- 2 teaspoon kosher salt divided
- 5 garlic cloves quartered
- 1 small yellow onion diced
- 3-4 medium tomatoes diced into 1-inch chunks
- 10 cherry tomatoes
- 1 tablespoon red wine
- 1 teaspoon capers
- ½ teaspoon oregano leaves
- ½ teaspoon basil leaves
- 6-9 ounces pappardelle noodles
Garnish Options:
- fresh mozzarella broken into chunks
- burrata cheese
- fresh basil leaves
Instructions
- Prep: Preheat oven to 400℉. Line a sheet pan with parchment paper.
- Roast Eggplant: In a medium bowl, add eggplant chunks, 2 tablespoons olive oil, and 1 teaspoon kosher salt; toss. Place eggplant chunks on the prepared sheet pan. Roast in preheated oven for 20-25 minutes, stirring after 10 minutes.
- Sauté: Meanwhile, bring a cast iron skillet to a medium-high heat, and add the remaining tablespoon of olive oil and 5 garlic cloves. When garlic starts to get fragrant, add diced onion, and let cook until it starts to become translucent, while stirring.
- Simmer: Now add tomato chunks, 10 cherry tomatoes, 1 tablespoon red wine, 1 teaspoon kosher salt, 1 teaspoon capers, ½ teaspoon oregano leaves, and ½ teaspoon basil leaves. 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.
- Noodles: While the sauce simmers, prepare 6-9 ounces pappardelle noodles according to packaging instructions (al dente is recommended). Add cooked noodles the the eggplant sauce and stir together.
- Serve: 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
Calories: 324kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1193mg | Potassium: 732mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1009IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg
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