Eggplant Ragu on Polenta

Image of Caroline Verrone
Rated 5.0 based on 2 customer reviews
Eggplant Ragu on Polenta
Eggplant Ragu on Polenta

Directions

Mealthy Tip

This vegetarian ragu would also be delicious served over pasta. Leftover ragu and polenta can be refrigerated for up to three days. For an indulgent treat, cut leftover polenta into wedges, and pan-fry in olive oil until crispy on the edges. Top with warmed ragu.

Nutrition Facts

Per Serving: 332 calories; 20g fat; 33.0g carbohydrates; 6g protein; 16mg cholesterol; 2191mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 332 Calories from Fat 183
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 27%
Trans Fat 0.2g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 11.5g
Cholesterol 16mg 5%
Sodium 2191mg 91%
Total Carbohydrate 33.0g 11%
Dietary Fiber 6g 25%
Sugars 9.1g
Protein 6g
Vitamin A 16% Vitamin C 18%
Calcium 10% Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Eggplant is one of my new favorite ingredients to eat, and I loved the way it turned out in this dish. I'm finding new ways to prepare it and this is definitely in my top three. The tomato puree, garlic, and red wine truly made the ragu-style sauce turn out fantastic. I can't wait to make this again.

Image of Greg Jones

Greg Jones says:

This vegetarian eggplant ragu was very good. We didn't serve it on polenta, but instead tossed it in pasta. The red wine really gives it that authentic ragu flavor. It's a must try!