Eggplant Ragu
First domesticated in Asia, eggplant has been popular all over the world for centuries. It’s one of the best vegetables to substitute for meat to bring substance and texture to a sauce, as in this hearty ragu.
- Servings: 14
Source: Live Naturally Magazine
Ingredients
- extra-virgin olive oil
- large or 2 small eggplant, diced
- medium onions, finely chopped
- green bell peppers, finely chopped
- red bell peppers, finely chopped
- celery stalks, finely chopped
- teaspoon salt
- garlic cloves, minced or pressed
- minced fresh thyme
- tablespoons minced fresh rosemary
- cans chopped tomatoes
- tomato paste
- water
- Freshly ground black pepper