A hearty and flavorful ragout that transforms eggplant into a star ingredient. Roasted eggplant, sweet potatoes, and cannellini beans come together in a savory dish that will change your view on eggplant.
Roasted Eggplant and Sweet Potato Ragout with Cannellini Beans
A hearty and flavorful ragout that transforms eggplant into a star ingredient. Roasted eggplant, sweet potatoes, and cannellini beans come together in a savory dish that will change your view on eggplant.
Equipment
- Large-size rimmed baking sheet
- Large-size saucepan
- Knife
- spoon
- Measuring spoons
- Measuring cups
Ingredients
- 1 eggplant halved, each half quartered lengthwise
- 2 tablespoons 30 ml extra-virgin olive oil, divided
- 1 teaspoon coarse sea salt
- 4 small-size sweet potatoes peeled and cubed into bite-size pieces
- ¼ cup 40 g chopped shallot
- 2 cloves garlic grated
- 2 tablespoons 12 g grated gingerroot
- 1½ teaspoons ground cumin
- 1½ teaspoons dried basil
- ¼ teaspoon cayenne
- Black pepper to taste
- 1 can 15 ounces, or 425 g diced tomatoes, including liquid
- 1 cup 235 ml water
- 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prepare a large rimmed baking sheet.
- Brush the eggplant with 1 tablespoon of olive oil and sprinkle with salt.
- Roast for 20 minutes, until tender.
- Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat.
- Stir in the sweet potatoes, shallot, garlic, and ginger.
- Cook for 5 minutes, stirring often.
- Meanwhile, cut the roasted eggplant into bite-size pieces.
- Stir in the cumin, basil, cayenne, and pepper, and cook for 1 minute, until fragrant.
- Add the roasted eggplant, tomatoes with juice, and water.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Let cook for 20 minutes.
- Stir in the cannellini beans.
- Cover and simmer for an additional 10 minutes, or until the potatoes are tender.
Notes & Wine Advice
Wine Advice:
Pair with a light-bodied white wine, such as a Sauvignon Blanc, to complement the earthiness of the eggplant and sweet potatoes.
Nutrition values
Calories: 290 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 7 g | Sugar: 8 g