Simple Homemade Pulled Aubergine Ragu
A rich and satisfying vegetarian ragu made with tender pulled aubergine, aromatic herbs, and vibrant tomatoes.
Servings: 4 servings
Equipment
- Skillet
- Cutting Board
- Knife
Ingredients
Ingredients
- 2 medium Aubergines Weighing approximately 1 pound in total.
- 3 tablespoons Extra Virgin Olive Oil For sautéing.
- 1 medium Onion Finely chopped.
- 3-4 cloves Garlic Minced.
- 14 ounces Canned Crushed Tomatoes For acidity and moisture.
- 1 tablespoon Italian Seasoning Comprising dried basil, oregano, and thyme.
- to taste Salt Use kosher salt.
- to taste Black Pepper Freshly ground.
- 1 cup Water or Vegetable Broth For consistency.
- handful Fresh Basil Leaves For garnish.
Instructions
- Wash the aubergines thoroughly, cut them into quarters lengthwise, then slice each quarter into thin strips and dice into small cubes.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until aromatic.
- Add the diced aubergine to the skillet and cook for 10-12 minutes, stirring occasionally.
- Pour in the crushed tomatoes and stir to combine.
- Add the Italian seasoning, salt, and pepper. Stir well.
- Pour in the water or vegetable broth and bring to a gentle simmer. Reduce heat to low and cover.
- Let the ragu simmer for 20-30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Stir in fresh basil leaves before serving.
- Serve over pasta, grains, or as a topping for bruschetta.
Notes
This ragu is perfect for meal prep and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.