Eggplant ragout

Eggplant ragout


Steamed eggplants are especially popular in Jewish circles in Odessa (Ukraine). This ragout is also prepared without garlic. However, this is rather an exception. This spicy warming dish can be served either as a main course or as a side dish with meat and fish.


  • 3 medium sized eggplants
  • 350 g of tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon sweet paprika
  • ½ nutmeg
  • salt
  • freshly ground pepper
  • 1 chili pepper
  • 1 clove of garlic
  • leek
  • 120 ml of water
  • 30 ml of olive oil
  • 1 sprig of rosemary


Hot, spicy ragout of stewed egplants in tomato sauce is an excellent source of vitamins and a true taste explosion. Peppers and chilli peppers, aromatic cumin and beautifully roasted aubergines - all this makes for a wonderful combination. And the dish itself can become an integral part of feast days and family celebrations.

This recipe comes from the Jewish cuisine and can now be found in all countries where there are eggplants and tomatoes.

It is said, that this ragout originated in the 15th century in Italy. With time, the recipe went from mouth to mouth and from frying pan to frying pan.

Eggplant ragout, detailed photo recipe

45 minutes

1. Prepare all the ingredients.

2. Cut the tomatoes into thick slices.

3. Cube the eggplants and salt them. Let them rest for 30 minutes.

4. Chop the green part of the leek.

5. Finely cut the garlic.

6. Slice the chili pepper lengthwise.

7. Fry eggplants without oil on all sides for 4 minutes.

8. Add the garlic, the chili pepper and the olive oil

9. Place finely chopped onions and tomatoes into the pan.

10. Fry everything for 10 minutes, stir occasionally.

11. Add tomato paste and rosemary.

12. Season with nutmeg.

13. Season the dish with sweet paprika according to taste. Add one cup of water and let simmer for further 20 minutes over medium flame.

14. Serve hot in portions.

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