Little Peace Farm

Mailing list sign-up




Recent Comments
millie broughton said, "hello... doug and i so enjoyed the Christmas market...my h..." »

Chloe said, "Thank you for putting my exact thoughts and feelings into words! ..." »

Mom Scheidel said, "FINALLY! Tomatoes!!! Been waiting all year for the feast - toma..." »

Jen said, "WOW! We had mussels tonight with fresh garlic and tomatoes that I..." »

Betty Burke said, "Thank you Scheidel family. Made my chicken tonight and it was del..." »

Blog archives
<< Back

Italian Eggplant Ragout

2 medium eggplants
2 Tbs salt
2 Tbs Olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2tsp)
1 15-oz can diced tomatoes, drained
OR 2 cups fresh tomatoes, chopped
1 15-oz can chickpeas, rinsed and drained
2 Tbs capers
1 tsp sugar
¼ c. fresh parsley
 
Cut eggplant into ¾ inch dice. Heat olive oil in large

 saucepan over medium heat.  Add onion, and sauté

 5 minutes, or until softened.  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.