Eggplant Ragu on Polenta

Name: Eggplant Ragu on Polenta
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 1 extra-large eggplant, peeled and cut into 1-inch cubes; ¼ cup olive oil, divided plus more for garnish; salt and ground black pepper to taste; 1 yellow onion, thinly sliced; 3 teaspoons minced garlic; ¼ cup red wine; 1 cup tomato puree; ¼ cup chopped fresh basil, plus more for garnish; ¼ teaspoon sugar; ¼ teaspoon red chili flakes; 1 bay leaf; 8 cups water; 1 tablespoon, or to taste; 2 cups polenta; 2 tablespoons grated Parmesan cheese, or to taste

Caroline Verrone Website

Share This Recipe

When eggplant is slow-roasted and simmered in seasoned tomato sauce, a magical thing happens. The roasting process brings out the vegetable's natural sweetness, and the result is a complex, savory ragu that's so delicious, you'll forget it's vegetarian. Though the recipe takes time, it's well worth the effort. When spooned over creamy, cheesy polenta, it's a rich and comforting dinner for cool evenings. The polenta takes a fair amount of stirring, but the eggplant ragu can simmer away as you simultaneously prepare the humble corn porridge. Serve with chopped basil for freshness.

Print recipe

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

Amount Per Serving
Calories 332		Calories from Fat183
% Daily Value*
Total Fat 20g		31%
	Saturated Fat5g	27%
	Trans Fat0.2g
	Polyunsaturated Fat2.1g
	Monounsaturated Fat11.5g
Cholesterol 16mg		5%
Sodium 2191mg		91%
Total Carbohydrate 33.0g		11%
	Dietary Fiber6g	25%
	Sugars9.1g
Protein 6g

Vitamin A16%		Vitamin C18%
Calcium10%		Iron13%

* 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

Tagged:

Dinner Vegetarian No Meat Eggplant Tomato Puree Polenta

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

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.

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!