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Homemade Eggplant Ragu

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 48

Ingredients

  • 2 eggplants
  • Olive oil
  • 1 onion finely chopped
  • 1 carrot diced
  • 3 stalks celery diced
  • 1 tin tomatoes
  • 5 cloves garlic minced
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 2 tsp dried basil
  • 4 cups vegetable stock
  • Salt to taste

Instructions

  • Preheat oven to 350⁰F.
  • Slice eggplants into 1cm discs and coat with olive oil.
  • Place on eggplant discs on greased baking trays and sprinkle with salt. Allow to roast in the oven at 350⁰F for 30 minutes.
  • Add some olive oil to a pot and heat.
  • Add onions to the heated olive oil and sauté until they are soft and translucent. Mix in the garlic and bay leaves and allow to cook for a few seconds.
  • Then add the carrots and celery. Let the carrots and celery cook on low heat for about 10 minutes.
  • Add the dried basil and paprika and mix to combine.
  • Stir in the tomatoes and vegetable stock and allow to simmer.
  • When the eggplant has been roasted, remove it from the oven and add it to the pot. Turn the heat to high.
  • Stir every so often. The eggplant will start to break apart as it cooks with the other veggies.
  • Allow to simmer for 60-70 minutes. You will know it is done when the liquid has reduced and the eggplant has broken down to form the Ragu sauce.

Video

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 331mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1684IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg