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Ragout D' Aubergines Aux Senteurs De Basilic Recipe
|Virgin olive oil||4 Fluid Ounce (120 Milliliter)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed with a little salt|
|Ripe tomatoes||2 , peeled, de-seeded and diced|
|Basil||1 Bunch (100 gm), separate leaves from stalks|
|Sea salt||To Taste|
|Freshly milled black pepper||To Taste|
Calories 423 Calories from Fat 285
% Daily Value*
Total Fat 31 g47.3%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 1.6 mg
Sodium 208.6 mg8.7%
Total Carbohydrates 34 g11.3%
Dietary Fiber 17 g68%
Sugars 14.2 g
Protein 7 g13.8%
Vitamin A 39% Vitamin C 44.3%
Calcium 11.3% Iron 12.4%
*Based on a 2000 Calorie diet
1 Peel and dice the aubergines into 2.5 - cm / l-in chunks.
2 In a heavy saucepan, heat the oil and add onion and garlic.
3 Saute until golden in color.
4 Add in the aubergines along with tomatoes, basil stalks (tied up with string) and basil leaves (snipped with scissors.)
5 Cover and cook in the oven at 400 degrees farenheit ( 200° C/Gas Mark 6 ) for about 45 minutes until the juice s are thick.
6 Remove the basil stalks.
7 Finely chop the anchovy fillets and combine together with ragout.
8 Correct the seasoning carefully as the anchovy fillets are salty enough.
9 Serve hot.