◊Recipes - Entrees

Aubergine Ale Ragout

Originally created to provide a vegetarian dish for a friend's fund-raiser (and because I had an overabundance of eggplant), this simple and versitile dish can be served warm or cold as a topping on crusty bread slices, pasta, rice, couscous, etc.

Ingredients:

• 4 large eggplants (aubergines)
• kosher salt for draining eggplants
• 1/4 cup olive oil
• 2 medium onions, chopped
• 8 garlic cloves, pressed or finely chopped
• 1 pint (2 cups) flavorful ale (IPA, ESB, etc -- look for full-flavored hoppy & malty ales)
• 2 pounds ripe tomatoes (preferably plum variety), chopped, or canned diced
• 4 tablespoons fresh parsley, chopped
• salt and ground black pepper to taste

Process:

1. Cut the eggplant into 1-inch thick chunks or cubes and place in a colander. Sprinkle generously with salt and set over the sink or a dish for 30-45 minutes. Rinse the eggplant under cold running water and drain well.
2. Heat the olive oil in a large saucepan over medium heat and add the onion. Cook for 5-10 minutes or until the onion has caramelized. Add the garlic, and continue to cook for another minute or two until garlic is lightly caramelized. Deglaze the pan with half the ale, and reduce until almost most of the moisture has evaporated. Add the remaining ale and bring to a boil. Add the eggplant, stirring to coat. Add in the tomatoes, and parsley, and season with salt and pepper. If the mixture looks dry, stir in a tablespoon or two of ale. Cover and simmer for about 50 minutes to one hour, stirring occasionally, until the eggplant is very soft and the sauce has thickened.

Copyright © 2006-2010 Joe Stutler, Joe's Kitchen™. All rights reserved.

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