Mushroom Eggplant Ragout

Mushroom Eggplant Ragout Recipe

This Mushroom Eggplant Ragout was pretty much the perfect recipe to use up the last glass of wine in a bottle I didn’t like because it was way too earthy…

Mushroom Eggplant Ragout

Mushroom Eggplant Ragout

Half of a yellow onion
Half of a small eggplant
4 ounces mushrooms (I used Crimini, Shiitake and Yellow Oyster)
1 tablespoon of jarred crushed garlic (OK, I really used three tablespoons…)
olive oil
1 can diced tomatoes with Italian herbs
1 glass earthy red wine (I used a Fronsac)
salt, pepper, Italian seasonings

Chop the onion, eggplant, and mushrooms into small chunks.

Add a few tablespoons of olive oil into a pan on medium heat. Add the cut vegetables and garlic. Add salt, pepper, and Italian seasonings to taste. Cook until the onions are translucent and eggplant is soft.

Add the can of tomatoes and glass of wine to the pan. Simmer for five to ten minutes.

I served it over some polenta rounds. It would be tasty with chicken or pasta too. Or as a dip with bread or tortilla chips.


Mushroom Eggplant Ragout Recipe
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Hi, I'm Val. I spent most of my 20s in a standstill, unable to pick which path in life I wanted to take. I wanted the nomadic life of a traveler but also wanted the husband, the condo, and the kitten. Unable to decide which life I wanted more, I did nothing. When I turned 30 I’d had enough of putting my life on hold and decided to start “choosing my figs.” So, I quit my job, bought a one-way ticket to Europe, and traveled for three years. Now I'm back in Chicago, decorating my apartment in all the teal, petting my cats, and planning my next adventure.

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