Eggplant Ragu over Polenta
Eggplant Ragu over Polenta
Simple, hearty and can be served for company
Equipment
- 1 Pot for Ragu
- 1 Pot for Polenta
Ingredients
- 1 medium eggplant cubed
- 1 red bell pepper cored, seeded, and diced
- 2 medium zucchini diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp olive oil
- 1 15 oz. can diced tomatoes
- 1 15 oz. can tomato sauce
- 1 15 oz. can beans (garbanzo or cannellini)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/4 tsp red chili flakes
- 1/2 cup red wine optional
- 1/2 cup water to adjust thickness
- Nutritional Yeast Sprinkle to taste
Instructions
- Heat pot to medium high heat.Add oil Add onion. Sauté for three minutesAdd garlic. Sauté for another minuteAdd eggplant, red pepper, and zucchini.Stir in.Add seasonings to coat veggies.Lower to medium heat and cook down for about 10 minutes. Stirring.Add tomatoes and tomato sauce. May want to add 1/2 cup water.Add wine (optional)Stir and bring back to a soft boil for five minutes.Add in can of beans.Then turn back down to simmer for about 20 minutes.Cook polenta per package instructions.
Notes
It turns out that you don’t need to “salt” the eggplant to remove the moisture. Researching top chefs, they agree the extra step doesn’t change the dish. Once I learned this, I stopped the process.
Should you choose to “salt” your eggplant: place on cutting board and slice eggplant into 1 inch slices. Lay out and lightly sprinkle with salt. Kosher salt is mostly used in cooking, but regular table salt will work. Let sit about 15 minutes. Turn over and salt the other side. Some people stack in a colander. Whatever works best for you.
Eggplant will sweat (look dewy). Rinse in cool water. Pat dry.
You can use as slices. I cube for this recipe.
It’s really important to season to taste. I prefer spicier, so I add more red chili flakes.
