Eggplant Ragout with Hazelnuts, Chocolate and Raisins Recipe

1. 1

   Lay eggplant cubes on paper towels and sprinkle with salt.

2. 2

   Leave them to drain of their bitter juices for 30 min, then pat dry with paper towels.

3. 3

   In a medium-size casserole, heat 1/3 c. of the EVOO over med.

4. 4

   heat, then cook the eggplant until softer but still firm, about 12 min, stirring occasionally.

5. 5

   Add the remaining 1/3 c. EVOO and the rest of the ingredients.

6. 6

   Season with salf and reduce the heat to low.

7. 7

   Cok at a simmer until soft, about 1 hr, stirring occasionally.

8. 8

   Transfer to a platter and serve hot, warm, or at room temperature with some crusty Italian bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.