Eggplant Ragout

Eggplant Ragout

This ragout makes an excellent side dish, or can be served on its own.

Oxana Putan

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

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Rinse the eggplants, remove the stem.

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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.

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Place the eggplant into a deep medium-sized baking dish.

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Transfer into a preheated oven (400F).

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Bake for 20 minutes.

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Prepare other vegetables.

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Chop the onion and sweet pepper into large cubes. Cut the garlic cloves in half.

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Place the vegetables into a skillet.

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Add the oil.

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Sautee for 10-12 minutes, stirring periodically.

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Add the sugar to the vegetables.

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Sprinkle the salt all over.

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Pour in the apple cider vinegar.

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Stir well and take off the stove.

Remove the eggplant from the oven.

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Add all the vegetables from the skillet into the baking dish with the eggplant.

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Stir everything carefully to combine.

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Return the baking dish to the oven and continue cooking for another 20-25 minutes.

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When the ragout is done, stir everything again and serve.

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This ragout makes an excellent side dish, or can be served on its own.

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