Spicy Eggplant Ragout
Spicy Eggplant Ragout - A spicy riff on an Italian classic—perfect for vegetarians
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.
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 150 grams Beets
- 4 onions
- 2 garlic cloves
- 3 sprigs thyme
- 4 Tbsps olive oil
- 750 milliliters dry Red wine
- 400 milliliters Vegetable broth
- 2 large Eggplant (800 gram)
- 2 tsps pickled green peppers
- 2 salt
- 1 tsp Tomato paste
- 5 stalks parsley
- peppers
Kitchen utensils
Preparation steps
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.
Peel onions and garlic. Chop one onion and one clove of garlic finely, reserving the remainder. Rinse thyme and remove leaves from stems.
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.
Pour in red wine and simmer over low heat, reducing the mixture until 1/4 of the liquid remains in the pot.
Pour in vegetable broth. Simmer until reduced by half.
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.
Rinse eggplant, cut into 2-cm (3/4-inch) cubes and sprinkle with salt. Spread on paper towels and let drain briefly.
Finely chop remaining onions. Thinly slice remaining garlic.
Heat remaining oil in a heavy skillet or saucepan over medium-high heat. Add eggplant cubes and sear on all sides.
Transfer eggplant to a plate. Add remaining onions and garlic and sauté in remaining fat.
Add tomato paste and cook until incorporated.
Add cooked eggplant and red wine sauce. Bring to a boil, cover and simmer on low heat until eggplant is tender, 12-15 minutes.
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.
