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.
Ingredients
- 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
Description
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.
