Eggplant Steaks With Pumpkin Tomato And Mushroom Ragout Recipes

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TOMATO AND EGGPLANT RAGOUT



Tomato and Eggplant Ragout image

Looking for a French-style stew? Then check out this delicious tomato and eggplant ragout made using Muir Glen® Organic - a wonderful dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 10

2 eggplants (about 1 lb each), peeled, cut into 3/4-inch cubes
2 teaspoons kosher salt
3/4 cup olive oil
2 cups diced onions
2 teaspoons finely chopped garlic
2 cups diced celery
2 cans (14.5 oz each) Muir Glen™ Organic or Meridian Ruby™ Fire Roasted diced tomatoes, undrained
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup coarsely chopped fresh Italian (flat-leaf) parsley

Steps:

  • Place diced eggplant in colander. Sprinkle with 2 teaspoons salt. Let stand 1 hour; rinse with cold water.
  • In 10-inch nonstick skillet, heat 1/4 cup of the olive oil over medium-high heat. Cook half of the eggplant in oil until golden brown. Drain on paper towel-lined plate. Repeat with another 1/4 cup olive oil and remaining eggplant.
  • In same skillet, heat remaining 1/4 cup olive oil over medium-low heat. Cook onions in oil about 10 minutes, stirring occasionally, until very tender. Add garlic and cook 30 seconds; add celery and cook 2 to 3 minutes. Add tomatoes; cook and stir 2 minutes. Add cooked eggplant, 1/2 teaspoon salt and the pepper; heat to a slow simmer. Cover; cook 20 minutes. Stir in parsley.

Nutrition Facts : Calories 350, Carbohydrate 21 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 8 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g, TransFat 0 g

ITALIAN EGGPLANT RAGOUT



Italian Eggplant Ragout image

Pulled from an old issue of vegetarian times. I used to be pretty leary of eggplant, but this was enchanting. Good on its own; better with pasta or rice.

Provided by Umberle

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 medium eggplants, halved
2 tablespoons salt
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons capers
1 teaspoon sugar
1/4 cup parsley, chopped

Steps:

  • Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
  • Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
  • Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.

Nutrition Facts : Calories 196.5, Fat 5.9, SaturatedFat 0.8, Sodium 2632.2, Carbohydrate 32.9, Fiber 10.8, Sugar 8, Protein 6.5

EGGPLANT STEAKS WITH PUMPKIN, TOMATO, AND MUSHROOM RAGOûT



Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragoût image

Categories     Herb     Mushroom     Soy     Tomato     Vegetable     Roast     Vegetarian     Dinner     Lunch     Rosemary     Eggplant     Pumpkin     Fall     Vegan     Shallot     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 12

1/2 lb shallots, quartered lengthwise
1 lb plum tomatoes, quartered lengthwise and seeded
11 tablespoons olive oil (about 3/4 cup)
1 1/2 (3/4-lb) sugar pumpkins or butternut squash, cut into 3/4-inch wedges and seeded
1 1/2 cups water
1 cup dry white wine
1/2 lb fresh or frozen edamame (soybeans in the pod; 1 1/2 cups) or 2/3 cup fresh or frozen shelled lima beans
3 large eggplants
3/4 lb fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes)
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Steps:

  • Roast shallots, tomatoes, and pumpkin:
  • Preheat oven to 400°F.
  • Toss shallots and tomatoes with 3 tablespoons oil in a large roasting pan and season with salt. Roast until tomatoes are tender but not falling apart, about 25 minutes. Transfer tomatoes only to a large bowl.
  • Add pumpkins with salt to taste to shallots, tossing to coat with oil in pan. Roast until pumpkins are just tender, about 30 minutes, then add vegetables to tomatoes.
  • Reduce oven temperature to 200°F.
  • Straddle roasting pan across 2 burners. Add water and 1/2 cup wine and deglaze by boiling over moderately high heat, stirring and scraping up any brown bits. Reserve liquid.
  • Cook soybeans while vegetables roast:
  • Cook soybeans in boiling salted water until just tender, about 1 minute (3 minutes for lima beans), then drain. When cool enough to handle, shell soybeans, discarding pods.
  • Prepare eggplant:
  • Cut 2 (2-inch-thick) crosswise slices, or "steaks," from thickest part of each eggplant and season generously with salt and pepper. (Reserve remaining eggplant for another use.) Brown 3 eggplant steaks in 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat, about 5 minutes on each side.
  • Add 1/4 cup wine to skillet and simmer, covered, turning once, until eggplant is very tender and wine is absorbed, about 5 minutes total. Transfer to a small roasting pan. (If wine is absorbed before eggplant is tender, add water, a few tablespoons at a time, and continue cooking until tender.) Repeat with remaining 3 eggplant steaks. Keep eggplant warm, uncovered, in oven.
  • Make ragout:
  • Heat remaining 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté mushrooms with garlic, rosemary, and salt to taste, stirring, until golden and any liquid mushrooms give off is evaporated. Stir in reserved deglazing liquid and simmer until mushrooms are tender, about 10 minutes. Add roasted vegetables and soybeans and cook, stirring, until heated through. Stir in vinegar.
  • Serve eggplant steaks topped with vegetable ragout.

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