🇮🇹 Italian

Eggplant Ragù

Name: Eggplant Ragù
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2 tbsp Tomato Paste; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 2, cubed Eggplant; 750 ml Stock or Broth; 150 ml Red Wine

🇮🇹 Italian

A slow-simmered italian pot of eggplant, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Tomato Paste2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Eggplant2, cubed
Stock or Broth750 ml
Red Wine150 ml

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
2
Lift the eggplant out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh basil right before serving.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Perfect Summer Eggplant Ragù—A Delicious Meatless Recipe for Ferragosto! · on YouTube