Italian Eggplant Ragout

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 stir in capers and sugar, and cook 2 minutes more. fold in parsley, and season with black pepper.