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Eggplant & Sausage Ragu
Serves 6-8 | Prep Time: 15 minutes | Cook Time: 30 minutes
Serve with your favorite pasta, rice…or if you want a grain free alternative with some steamed quinoa.
Ingredients
- 2 italian eggplants (also known as globe eggplants), cut into 1-inch pieces
- Extra virgin olive oil
- 1 pound bulk italian sausage (can be pork, chicken or turkey)(or tempeh if vegetarian)
- 1 onion, medium dice
- 2 red bell peppers
- 3 cloves garlic, minced
- 1, 28oz can crushed tomato (or fire roasted)
- 1, 15oz can beans (like garbanzo or white beans), drained and rinsed
- 2 cups water or chicken stock
- 1 bunch dark leafy greens, like spinach or kale
- 2 tablespoons roughly chopped fresh oregano (or 1 tablespoon dried)
Chef Tips
Preparation
Step 1 (for the eggplant)
Preheat oven to 425F. Place eggplant on a parchment lined baking tray and drizzle with olive oil. Add just enough so each piece is coated. Season with salt. Roast until light golden brown; about 15 minutes. Remove from the oven and set aside.
Step 2
While the eggplant is cooking; In a dutch oven, brown the sausage in some olive oil; about half way through the browning process add the onions and peppers. Allow to cook for about 5 minutes. Add in the garlic and cook for another 30 seconds.
Step 3
Add in the tomatoes, beans, water (or stock) and bring to a simmer. Simmer for about 10-15 minutes.
Step 4
Add in the cooked eggplant and the greens. Cook just until the greens are wilted. You want to keep some integrity of the eggplant so it doesn’t get too mushy. Season with taste with salt and pepper. Add in the oregano for some nice last minute herbal notes.
