Garlic-Roasted Eggplant and Olive Ragu on Polenta
45 minutes·Serves 4
The original Italian ragu comes from the French term ragout, or “well-seasoned meat and vegetables cooked in a thick sauce,” according to the Merriam-Webster Dictionary. Standing in here for the meat is smoky, garlicky eggplant and salty olives. When combined with fresh tomatoes and herbs, the dish needs only a bowl of polenta, pasta, or pita toast to complete your dinner.
Ingredients
- 1 medium eggplant, about 3 cups chopped
- ½ cup olive oil, divided
- 1 teaspoon salt, divided
- 4 garlic cloves, chopped
- 1 cup halved cherry tomatoes
- 1 medium red onion, chopped
- ½ cup pitted and chopped Kalamata olives
- 1 tablespoon red wine vinegar
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil plus more for topping
Serving suggestion
3 to 4 cups cooked couscous or polenta
½ cup crumbled goat cheese
Instructions
- 1Preheat the oven to 400 degrees. Toss the eggplant, ¼ cup of the olive oil, ½ teaspoon salt, and the garlic on a sheet pan, and combine. Roast for 25 to 30 minutes, or until slightly crispy and tender.
- 2Remove from the oven and mix in the cherry tomatoes, the remaining ¼ cup olive oil, red onion, olives, red wine vinegar, the remaining ½ teaspoon of salt, black pepper, and basil.
- 3Serve the Garlic-Roasted Eggplant and Olive Ragu on a bed of cooked grains and sprinkle with goat cheese and fresh basil.
Easy Ingredient Swaps
↔½ teaspoon dried basil or 1 tablespoon basil pesto for the fresh basil
↔Couscous for the polenta
↔Feta cheese for goat cheese
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