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

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.