Mario's Eggplant Ragu

1. 1

   Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes.

2. 2

   Rinse, pat dry and cut in 1/4-inch dice.

3. 3

   In a large skillet, heat the oil over high heat.

4. 4

   Add the eggplant, peppers and garlic.

5. 5

   Cook, stirring frequently, for 10 minutes.

6. 6

   Lower the heat to medium and cover.

7. 7

   Cook for 7 minutes, stirring occasionally.

8. 8

   Add the tomatoes and cook, uncovered, stirring, for 5 minutes.

9. 9

   Season with 1 tablespoon salt and pepper to taste.

10. 10

    Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.