Grilled Eggplant with Savory Italian Ragu
This savory ragù is made with eggplant, tomatoes and bell peppers, cooked together, low and slow in a bath of olive oil and roasted garlic.
Ingredients
- 1½ pounds globe eggplants about 2 small, trimmed and cut into ½-inch slices
- ¼ cup + 1 tablespoon olive oil divided
- Salt and pepper to taste
- ¾ cup white or yellow onion finely chopped
- 4 ounces 1 link pork or turkey Italian sausage or ground pork
- 2 tablespoons tomato paste
- 1 tablespoon Melissa’s chopped garlic
- 1 anchovy finely chopped
- 1 teaspoon red chile flakes
- 1 teaspoon Melissa’s Grinders Italian Seasoning
- 1 14.5 ounce can diced fire-roasted tomatoes blended (into tomato sauce)
- 1 cup water or broth
- Italian parsley for garnish
- Cooked linguine for plating
Instructions
- Brush eggplant slices with ¼ cup of olive and season with salt and pepper.
- Grill eggplant over medium high heat until lightly browned and cooked through. Cool. Chop in ½-inch dice. Set aside.
- Over medium high heat, heat remaining tablespoon of olive oil in a large sauté pan.
- Add onion and pork and cook until onion is softened and meat is cooked through.
- Add garlic, anchovy, chile flakes and Italian seasoning. Continue stirring so it doesn’t stick and cook for about 1 minute.
- Add tomato sauce and broth and cook for 3 to 4 minutes or until sauce has thickened slightly.
- Remove from heat and stir in eggplant cubes. Season to taste with salt and pepper.
- Serve with cooked linguini and garnish with Italian parsley.