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

Servings: 4

Ready in: 2hr 10min PT2H10M

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

Directions

Preheat oven to 350°F (180°C).
Toss eggplant with 3 tablespoons olive oil in a large bowl to coat; season with salt and pepper. Spread eggplant onto a large baking sheet; cover with aluminum foil.
Roast in preheated oven until very soft, 60 to 70 minutes.
While the eggplant roasts, heat remaining olive oil in a large saucepan over medium-low heat; add onion and season with salt and pepper. Cook and stir onion until caramelized, 15 to 20 minutes.
Scrape eggplant from the baking sheet directly into the onion mixture; stir. Add garlic and stir.
Pour red wine into the pan to deglaze, scraping browned bits of food from the bottom of the pan with the flat edge of a wooden spoon, 2 to 3 minutes; add tomato puree, basil, sugar, chili flakes, and bay leaf and stir.
Bring the liquid to a boil, reduce heat to low, and cook at a simmer, stirring frequently to make sure the mixture doesn't burn, until thickened to your preferred texture, at least 30 minutes to 2 hours.
While the sauce simmers, bring water to a boil in a large pot; add salt. Slowly pour polenta into the water while stirring with a whisk; cook, stirring continually, until the mixture begins to thicken, 2 to 3 minutes. Reduce heat to low and cook until smooth, 30 to 45 minutes.
Remove bay leaf from sauce; discard. Spoon polenta into bowls; top with the eggplant ragu. Garnish with olive oil, Parmesan cheese, and basil.

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.

Tagged:

Dinner Eggplant Polenta Vegetarian No Meat Tomato Puree

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

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!

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.