Maybe the first thing that comes to mind when you think of eggplant, is eggplant parmesan. It is still always one of my favorite ways to use eggplant. Check out my recipe for baked eggplant parm. It's super quick and delicious. But, today, I wanted to give you another idea for how to use up the eggplant in this week's boxes. This eggplant ragout is great because you can really use up any vegetables you have in your fridge. So feel free to substitute here with whatever you have.
1/4 cup extra virgin olive oil, plus 1 Tbsp.
1 eggplant, chopped into 1 inch cubes
1/2 cup onion, diced
1/2 cup yellow squash or zucchini, diced
1/2 cup mushrooms, chopped
1 clove garlic, minced
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1, 28 oz. can crushed tomatoes
1 lb. pasta or noodles
Wash the eggplant and chop into 1 inch cubes. Over medium heat add olive oil. Then cook the eggplant until soft and golden on the outsides (about 10 minutes). Add one more Tablespoon of oil, onion, squash and mushrooms, garlic, basil, salt and pepper and cook about five minutes longer. Next add the tomatoes. Bring to a boil then reduce to a simmer and cook about 10 minutes. Serve over pasta or your favorite veggie noodle. Sprinkle with a bit of feta or parmesan.
It's a hearty, meat-free meal, perfect for a Friday evening curled up on the couch with a glass of wine. Or make it ahead and serve it on a busy school night.