You know what I love? Produce sales at the grocery store. Eggplants were $1 each last week, so, of course, I had to buy a couple of them, and this is the scrumptious ragout I made with those beautiful aubergines.
Stuff you need: 1. Onion 2. Garlic 3. Olive Oil 4. Eggplant 5. 1 can Diced Tomatoes
Begin by heating a large skillet over medium heat. Meanwhile, chop up all your ingredients, and open up the can of diced tomatoes. When the pan is hot, place your onion and garlic in a dollop of olive oil, and cook everything for a couple of minutes.
Next, throw your chopped eggplant into the pan, and cook covered for 5-10 minutes. When the eggplant is beginning to get soft and turn light brown, add in the can of diced tomatoes, and cook for another 10ish minutes.
When the eggplant is to your desired tenderness, season with salt, pepper, Italian seasoning, and anything else that floats your boat. Serve hot over a bed of quinoa or whole wheat noodles, and save the rest for your lunches this week!
I served my first portion over quinoa with some black beans for protein. For lunch the next day, I put the ragout into a whole wheat pita with some spinach and vegenaise, and finally, the following night, I bought a whole wheat pizza crust, and topped it with marinara, vegan cheese, and the same eggplant ragout. Each and every meal- so good!
It was a fun, easy way to use eggplant, and I love how versatile it turned out to be! The chewy eggplant and chunky tomatoes, make this dish really hearty, and the Italian seasonings give it a homey feel. It was super tasty the first night, and the flavors just kept getting better the longer I left it in the fridge. 1 recipe- 3 great meals. I can't wait 'til eggplant goes on sale again! :)