Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes (28 oz)
- 1/2 cup of red wine
- 1/4 cup of olive oil
- 1 tsp of dried oregano
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. Add the diced eggplant and cook until it starts to soften, stirring occasionally.
4. Pour in the can of crushed tomatoes and red wine, and stir to combine.
5. Add the dried oregano, salt, and pepper to taste.
6. Reduce the heat to low and let the ragù simmer for 30-40 minutes, stirring occasionally, until the eggplant is fully cooked and the sauce has thickened.
7. If desired, add some chopped fresh basil leaves for extra flavor.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- You can use canned diced tomatoes instead of crushed tomatoes.
- You can use vegetable broth instead of red wine.
Variations:
- You can add some ground beef or Italian sausage for a meaty version.
- You can add some sliced mushrooms for extra texture.
- You can use different herbs such as thyme or rosemary.
Tips and tricks:
- Make sure to peel the eggplants before dicing them to avoid any bitterness.
- You can sprinkle some grated Parmesan cheese on top of the ragù before serving.
- This dish tastes even better the next day, so you can make it ahead of time.
Storage instructions:
- Let the ragù cool down to room temperature before storing it in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the ragù in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ragù over pasta or polenta.
- Garnish with some fresh basil leaves or grated Parmesan cheese.
Pairings:
- Serve with a glass of red wine such as Chianti or Barbera.
Suggested side dishes:
- Crusty bread or garlic bread
- Roasted vegetables such as zucchini or bell peppers
Troubleshooting advice:
- If the ragù is too thick, you can add some water or vegetable broth to thin it out.
- If the eggplant is not cooked through, you can add some more cooking time or cut it into smaller pieces.
Food safety advice:
- Make sure to wash your hands and all the utensils before and after handling raw ingredients.
- Store the ragù in the fridge within 2 hours of cooking.
Food history:
- Ragù di Melanzane alla Barese is a traditional dish from the region of Puglia in Southern Italy, where eggplants are a staple ingredient.
Flavor profiles:
- This dish is savory, slightly sweet, and tangy, with a rich tomato sauce and tender eggplant.
Serving suggestions:
- Serve the ragù in a large bowl or individual plates, with some bread on the side.
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Region: Italian