Eggplant Ragout

Ingredients

• 2 eggplants (2 pounds total)
• 1 ½ tablespoons virgin olive oil
• 2 onions (10 ounces total), peeled and cut into 1-inch pieces (2 1/2 cups)
• 6 cloves garlic, peeled and sliced thin (1/4 cup)
• 2 teaspoons herbes de Provence (see note)
• ½ cup dry white wine
• 1 ¼ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    106 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 2 grams protein; 491 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 400 degrees.
2. Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.
3. Meanwhile, heat the olive oil in a large saucepan. When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender. Add the garlic and herbes de Provence, and cook 1 minute over medium heat. Stir in the wine, salt and pepper.
4. Remove eggplants, and cut into 1 1/2-inch pieces. Add the pieces to the saucepan, mixing them in well. Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes. Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.

• Herbes de Provence can be purchased at specialty food stores, or you can create your own by combining equal parts of 4 or 5 of the following dried herbs: marjoram, thyme, rosemary, summer savory, sage, fennel, basil and lavender.