Roasted Eggplant Ragout with Cannellini Beans and Sweet Potatoes
This roasted eggplant ragout, combined with sweet potatoes and cannellini beans, delivers deep flavors and hearty textures. A savory and satisfying dish that’s perfect for warming up on chilly days!
Equipment
- Large-size rimmed baking sheet, Large saucepan, Knife, Cutting board, Spoon, Measuring spoons
Ingredients
- 1 eggplant halved, each half quartered lengthwise
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon coarse sea salt
- 4 small-size sweet potatoes peeled and cubed
- ¼ cup chopped shallot
- 2 cloves garlic grated
- 2 tablespoons grated gingerroot
- 1½ teaspoons ground cumin
- 1½ teaspoons dried basil
- ¼ teaspoon cayenne pepper
- Black pepper to taste
- 1 can 15 ounces diced tomatoes, with liquid
- 1 cup water
- 1 can 15 ounces cooked cannellini beans, drained and rinsed
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Brush the eggplant with 1 tablespoon of olive oil and sprinkle with coarse sea salt.
- Roast on a rimmed baking sheet for 20 minutes, or until tender.
- In a large saucepan, heat the remaining olive oil over medium heat.
- Add the cubed sweet potatoes, shallot, garlic, and grated ginger.
- Cook for 5 minutes, stirring often.
- Stir in the cumin, basil, cayenne, and black pepper.
- Cook for an additional minute until fragrant.
- Cut the roasted eggplant into bite-size pieces and stir it into the saucepan with the tomatoes (and their juice) and water.
- Bring to a boil.
- Lower the heat, cover, and let simmer for 20 minutes.
- Stir in the cannellini beans, cover, and simmer for another 10 minutes, or until the potatoes are tender.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Serve this ragout over a bed of quinoa or with crusty bread for a more filling meal.
Wine Advice:
Pair with a light red wine like Pinot Noir, which complements the earthy flavors of the eggplant and sweet potatoes.
Nutrition values
Calories: 300 kcal | Carbohydrates: 54 g | Protein: 10 g | Fat: 7 g | Sugar: 10 g