Eggplant and Tomato Ragout
from Tracey
main dish| Servings | Prep Time | Cooking Time |
|---|---|---|
| Serves 4 | n/a | n/a |
Ingredients:
- 2 large or 3 small eggplants, cut into ½-inch slices crosswise
- 2 T butter or olive oil
- l large onion, thinly sliced
- 16 oz. can of diced tomatoes, undrained
- 1 t sugar
- salt and black pepper
Instructions:
Sprinkle both sides of the eggplant slices with salt (to draw out their moisture) and spread them out in one layer on a platter or board. After 20-30 minutes, pat the eggplant dry with paper towels.
Heat the butter or oil in a heavy 10- to 12-inch skillet over low-medium heat and sauté the onion until soft but not brown, about 5 mins. Add the eggplant slices, mixing them with the onion.
Stir in the tomatoes with their juice and season with the pepper and sugar.
Cover the pan with a lid and simmer gently for 30 mins, correcting seasoning if necessary.