Roasted Eggplant Ragout with Cannellini Beans and Sweet Potatoes
Roasted Eggplant Ragout with Cannellini Beans and Sweet Potatoes
This roasted eggplant ragout, combined with sweet potatoes and cannellini beans, delivers deep flavors and hearty textures. A savory and satisfying dish that’s perfect for warming up on chilly days!
Equipment
- Large-size rimmed baking sheet, Large saucepan, Knife, Cutting board, Spoon, Measuring spoons
Ingrediënten
- 1 eggplant halved, each half quartered lengthwise
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon coarse sea salt
- 4 small-size sweet potatoes peeled and cubed
- ¼ cup chopped shallot
- 2 cloves garlic grated
- 2 tablespoons grated gingerroot
- 1½ teaspoons ground cumin
- 1½ teaspoons dried basil
- ¼ teaspoon cayenne pepper
- Black pepper to taste
- 1 can 15 ounces diced tomatoes, with liquid
- 1 cup water
- 1 can 15 ounces cooked cannellini beans, drained and rinsed
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Brush the eggplant with 1 tablespoon of olive oil and sprinkle with coarse sea salt.
- Roast on a rimmed baking sheet for 20 minutes, or until tender.
- In a large saucepan, heat the remaining olive oil over medium heat.
- Add the cubed sweet potatoes, shallot, garlic, and grated ginger.
- Cook for 5 minutes, stirring often.
- Stir in the cumin, basil, cayenne, and black pepper.
- Cook for an additional minute until fragrant.
- Cut the roasted eggplant into bite-size pieces and stir it into the saucepan with the tomatoes (and their juice) and water.
- Bring to a boil.
- Lower the heat, cover, and let simmer for 20 minutes.
- Stir in the cannellini beans, cover, and simmer for another 10 minutes, or until the potatoes are tender.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this ragout over a bed of quinoa or with crusty bread for a more filling meal.
Wine Advice:
Pair with a light red wine like Pinot Noir, which complements the earthy flavors of the eggplant and sweet potatoes.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 54 g | Protein: 10 g | Fat: 7 g | Fiber: 12 g | Sugar: 10 g | Salt: 1 g
