Mario's Eggplant Ragu

Ingredients

• 1 pound eggplant, peeled and cut across in 1/4 -inch slices
• 2 tablespoons kosher salt
• 1 cup extra-virgin olive oil
• 1 pound red bell peppers, cut lengthwise in 1/8-inch strips
• 6 cloves garlic, sliced thin
• 2 ¼ pounds plum tomatoes, diced
• Freshly ground black pepper to taste
• 12 large leaves basil, shredded

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    396 calories; 36 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 1868 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
2. In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.

1 hour