Italian Eggplant Ragout

Nutrition

Ingredients

Directions

1. 1

   Scoop out center and seeds of eggplant halves

2. 2

   Cut eggplants into 3 / 4 inch dice

3. 3

   Toss with salt in bowl and let it stand for at least 20 minutes

4. 4

   Drain off the fluid that collects , rinse well , and pat dry

5. 5

   Heat olive oil in large saucepan over medium heat

6. 6

   Add onion , and saute until softened add garlic , and cook 1 minute more , or until fragrant

7. 7

   Stir in tomatoes , chickpeas , and eggplants

8. 8

   Reduce heat to medium-low , and cook 15 minutes , or until eggplants are tender but not mushy

9. 9

   Stir in capers and sugar , and cook 2 minutes more

10. 10

    Fold in parsley , and season with black pepper