EatSmarter exclusive recipe

Spicy Eggplant Ragout

with Red Wine
3.333335
Average: 3.3 (3 votes)
(3 votes)
Spicy Eggplant Ragout

Spicy Eggplant Ragout - A spicy riff on an Italian classic—perfect for vegetarians

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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
175
calories
Calories

Healthy, because

Even smarter

Nutritional values

The ragout is low in calories, although it is prepared with olive oil. It contains mainly the monounsaturated fatty acids that help to reduce the "bad" cholesterol in the blood. Due to their high potassium content, aubergines ensure the smooth functioning of muscles, nerve cells, heart and heart valves.

You like to eat something warm during your lunch break? You can precook the eggplant ragout and heat it up the next day. This way you will quickly have a valuable meal that does not burden your stomach.

1 serving contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein3 g(3 %)
Fat10 g(9 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate47 μg(16 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium540 mg(14 %)
Calcium56 mg(6 %)
Magnesium36 mg(12 %)
Iron1.6 mg(11 %)
Iodine9 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.6 g
Uric acid56 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
150 grams Beets
4 onions
2 garlic cloves
3 sprigs thyme
4 tablespoons olive oil
750 milliliters dry Red wine
400 milliliters Vegetable broth
2 large Eggplant (800 gram)
2 teaspoons pickled green peppers
2 salt
1 teaspoon Tomato paste
5 stalks parsley
peppers
How healthy are the main ingredients?
olive oilTomato pastethymeoniongarlic cloveEggplant
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Lid

Preparation steps

1.
Spicy Eggplant Ragout preparation step 1

With a sturdy vegetable peeler, peel beets. (Wear disposable kitchen gloves to protect your hands from staining, if desired.) Cut into 2 cm (3/4 inch) cubes.

2.
Spicy Eggplant Ragout preparation step 2

Peel onions and garlic. Chop one onion and one clove of garlic finely, reserving the remainder. Rinse thyme and remove leaves from stems.

3.
Spicy Eggplant Ragout preparation step 3

Heat 1 tablespoon oil in a pot over medium heat. Add chopped onion, garlic and beets. Cook, stirring, until vegetables have softened, about 10 minutes.

4.
Spicy Eggplant Ragout preparation step 4

Pour in red wine and simmer over low heat, reducing the mixture until 1/4 of the liquid remains in the pot.

5.
Spicy Eggplant Ragout preparation step 5

Pour in vegetable broth. Simmer until reduced by half.

6.
Spicy Eggplant Ragout preparation step 6

Drain peppercorns. Pour sauce through a fine-mesh sieve, pressing on the solids, into another container. Crush peppercorns with the flat side of a knife and add to sauce.

7.
Spicy Eggplant Ragout preparation step 7

Rinse eggplant, cut into 2-cm (3/4-inch) cubes and sprinkle with salt. Spread on paper towels and let drain briefly.

8.
Spicy Eggplant Ragout preparation step 8

Finely chop remaining onions. Thinly slice remaining garlic.

9.
Spicy Eggplant Ragout preparation step 9

Heat remaining oil in a heavy skillet or saucepan over medium-high heat. Add eggplant cubes and sear on all sides. 

10.
Spicy Eggplant Ragout preparation step 10

Transfer eggplant to a plate. Add remaining onions and garlic and sauté in remaining fat.

11.
Spicy Eggplant Ragout preparation step 11

Add tomato paste and cook until incorporated. 

12.
Spicy Eggplant Ragout preparation step 12

Add cooked eggplant and red wine sauce. Bring to a boil, cover and simmer on low heat until eggplant is tender, 12-15 minutes.

13.
Spicy Eggplant Ragout preparation step 13

Rinse parsley, remove stems and coarsely chop leaves. About 3 minutes before the end of cooking time, stir in parsley. Season to taste with salt and pepper. Serve immediately, along with creamy polenta or mashed potatoes, if desired.