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Recipe
Eggplant Ragout with Hazelnuts, Chocolate and Raisins Recipe
| Prep time: 45 Minutes |
Italian
|
| Cook time: 60 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 265 | 72% |
| Total Fat 30.33g | 38% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 463mg | 13% |
| Total Carbs 26.48g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 17.57g | 12% |
| Protein 3.05g | 5% |
Ingredients Convert Measures
- 2 lb. eggplant, peeled and cut into 3/4 in. cubes
- Salt
- 2/3 c. EVOO
- 3 T. sugar
- 1/4 c. white wine vinegar
- 1 oz. unsweetened chocolate, broken up
- 1/4 c. blanched whole hazelnuts (1 oz.), crushed
- 3 T. pine nuts (1 oz.)
- 1/4 t. cinnamon
- 1/2 c. golden raisins
- Grated zest from 1 lemon (1 T.)
Directions
- Lay eggplant cubes on paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 min, then pat dry with paper towels.
- In a medium-size casserole, heat 1/3 c. of the EVOO over med. heat, then cook the eggplant until softer but still firm, about 12 min, stirring occasionally. Add the remaining 1/3 c. EVOO and the rest of the ingredients. Season with salf and reduce the heat to low. Cok at a simmer until soft, about 1 hr, stirring occasionally. Transfer to a platter and serve hot, warm, or at room temperature with some crusty Italian bread.
