Eggplant Ragout

1. 1

   Preheat oven to 400 degrees.

2. 2

   Wrap each eggplant in aluminum foil, place on a cookie tray and bake in the 400-degree oven for 1 hour, until the eggplants are very soft throughout.

3. 3

   Meanwhile, heat the olive oil in a large saucepan.

4. 4

   When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender.

5. 5

   Add the garlic and herbes de Provence, and cook 1 minute over medium heat.

6. 6

   Stir in the wine, salt and pepper.

7. 7

   Remove eggplants, and cut into 1 1/2-inch pieces.

8. 8

   Add the pieces to the saucepan, mixing them in well.

9. 9

   Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes.

10. 10

    Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.