My take on eggplant ragout differs a bit from the traditional route, but it’s a versatile and flavorful meatless dish that you can customize to your liking. Some of the best vegetables that have a “meaty” bite to them are eggplant and mushrooms, and the thicker, chewy veggies add a nice texture to the dish. Eggplants are packed with nutrients and antioxidants, so though the flavor is rich, this is a dish you can feel good about!
You can use any kind of pasta you’d like, but I chose to serve it over sauteed zucchini noodles! This recipe serves 2 (and if you’re lucky, you may have leftovers!), and the great thing about it is that you can use substitutions for items you may not have or want to use.
For this ragout, you will need:
- One large eggplant, diced
- One small red onion
- Three large cloves of garlic
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