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Eggplant Ragu Recipe


1 large eggplant, cut into 1 inch cubes
1/4 cup olive oil
3 anchovy filets
1 fennel bulb, diced, tops removed
2 large red bell peppers, diced
3 garlic cloves, sliced
28 oz canned diced tomatoes
salt and pepper
1/4 cup basil, torn
1 lb rigatoni
shaved Parmesan


  1. Cut eggplant into cubes. Sprinkle with salt and let sit in colander for 20 minutes. Press out excess liquid.
  2. Heat oil in large pot over medium-high heat. Add anchovies and let melt in oil, stirring frequently. Add fennel and saute until browned and caramelized, about 5-7 minutes. Add eggplant, garlic and bell peppers and season with salt and pepper. Cover and sweat out the vegetables, about 5-6 minutes, cooking until the eggplant becomes to brown.
  3. Add tomatoes, stirring to combine. Bring to a boil then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally. Stir in torn basil and season sauce with salt and pepper.
  4. Meanwhile, cook pasta according to directions on package. Drain cooked pasta, reserving 1/4 cup of the pasta water.
  5. Heat large saute pan over medium-high heat. Add the cooked rigatoni, spoon the sauce on top and pour in reserved pasta water. Stir until pasta is well coated with the sauce. Plate onto 4 bowls. Grate parmesan on top and serve.
Eggplant Ragu Recipe Eggplant Ragu Recipe Reviewed by Melvin Magadia on 8:56 AM Rating: 5

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