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eggplant-ragu-recipe

Eggplant Ragu Recipe

A hearty and flavorful vegan ragu made with eggplant and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoon olive oil
  • to taste salt
  • to taste black pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Add the diced eggplant and cook until it starts to soften, about 10 minutes.
  5. Pour in the tomato sauce, dried oregano, and dried basil. Stir to combine.
  6. Season with salt and black pepper to taste.
  7. Reduce the heat to low and let the ragu simmer for 30 minutes, stirring occasionally.
  8. Serve hot over your favorite pasta or grain.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 6g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Eggplant, Ragu, Vegan
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