Harvest Ragu Recipe
1 medium eggplant, peeled and cut into ½ inch cubes
½ yellow onion, diced
3-5 cloves of garlic, peeled and sliced
4-5 medium tomatoes (about 1 lb.), diced (or 1 28 oz. can whole tomatoes, chopped)
¼ cup olive oil
1 tsp. dried oregano
Salt and pepper to taste
½ lb of your favorite pasta
Shaved parmesan cheese
Fresh basil or parsley for garnish
Bring a large pot of water to boil and season liberally with salt. Cook your favorite pasta per the instructions on the package and retain 1 cup of the pasta water.
To a large skillet, preheated over medium heat, add olive oil and eggplant. Saute the eggplant with stirring until it becomes soft and begins to brown - approximately 10 minutes.
Add onions and garlic and continue to stir until they become soft and translucent - approximately 5 minutes.
Add tomatoes and retained pasta water and allow to simmer with stirring until most of the water has boiled off and the sauce is thick - approximately 10-15 minutes.
Lower the heat and season with oregano, salt, and freshly ground black pepper. Taste the sauce as you’re seasoning to ensure it is well seasoned.
Toss the ragu with your pasta and ladle into bowls. Garnish the dish with a handful of parmesan cheese and your favorite fresh herbs.
Now that summer is in the rear view mirror and the chill of fall has arrived, the time is right for enjoying a warm hearty meal with your friends and family. This year, we would like to share with you one of our favorite recipes - Harvest Ragu!
Harvest Ragu is an eggplant and tomato based pasta sauce that is rich, smooth, and full of comfort. You know that feeling of wrapping yourself in a warm blanket that just came out of the dryer? Eating this dish feels kind of like that.
Allie & Landon