Ingredients with Measurements:
- 1 large eggplant, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups fresh spinach leaves, chopped
- 2 tbsp olive oil
Special equipment needed: None
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, and cook until onion is translucent.
3. Add eggplant, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add diced tomatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add chopped spinach leaves and cook for an additional 5 minutes, until spinach is wilted.
6. Serve hot.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 230
- Fat: 8g
- Carbohydrates: 33g
- Fiber: 11g
- Protein: 10g
Substitutions for ingredients:
- You can use canned or fresh tomatoes instead of diced tomatoes.
- You can use any type of beans instead of chickpeas.
- You can use any type of broth instead of vegetable broth.
Variations:
- You can add other vegetables such as zucchini, bell peppers, or mushrooms.
- You can add cooked rice or quinoa to make it a complete meal.
Tips and tricks:
- Make sure to dice the eggplant into small pieces so it cooks evenly.
- You can add more or less spinach depending on your preference.
- You can adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a side of crusty bread.
Garnishes:
- Sprinkle with fresh parsley or basil.
Pairings:
- Serve with a side of roasted potatoes or sweet potatoes.
Suggested side dishes:
- Crusty bread
- Roasted potatoes or sweet potatoes
- Salad
Troubleshooting advice:
- If the ragout is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses.
Food history:
- Ragout is a French stew that typically consists of meat and vegetables.
Flavor profiles:
- This dish is savory and slightly tangy from the tomatoes, with a hint of sweetness from the eggplant.
Serving suggestions:
- Serve as a main dish or as a side dish with other Mediterranean-inspired dishes.
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