Eggplant Ragout
This ragout makes an excellent side dish, or can be served on its own.
Serves 4
2 lbs eggplants
1 onion
1 sweet pepper (preferably red)
1 head garlic
6 tablespoons vegetable (sunflower) oil
1 teaspoon salt
1 tablespoon sugar
1 tablespoon apple cider vinegar
Rinse the eggplants, remove the stem.
Cut the eggplant into large pieces. To do that, slice them lengthwise in half, then cut each half into 3 parts crosswise, and each part into equal pieces crosswise again.
Place the eggplant into a deep medium-sized baking dish.
Transfer into a preheated oven (400F).
Bake for 20 minutes.
Prepare other vegetables.
Chop the onion and sweet pepper into large cubes. Cut the garlic cloves in half.
Place the vegetables into a skillet.
Add the oil.
Sautee for 10-12 minutes, stirring periodically.
Add the sugar to the vegetables.
Sprinkle the salt all over.
Pour in the apple cider vinegar.
Stir well and take off the stove.
Remove the eggplant from the oven.
Add all the vegetables from the skillet into the baking dish with the eggplant.
Stir everything carefully to combine.
Return the baking dish to the oven and continue cooking for another 20-25 minutes.
When the ragout is done, stir everything again and serve.
This ragout makes an excellent side dish, or can be served on its own.
