Ragout D' Aubergines Aux Senteurs De Basilic Recipe

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodInterest Group

Ingredients

 Ripe aubergines5
 Virgin olive oil4 Fluid Ounce (120 Milliliter)
 Onion1 Medium, chopped
 Garlic2 Clove (10 gm), crushed with a little salt
 Ripe tomatoes2 , peeled, de-seeded and diced
 Basil1 Bunch (100 gm), separate leaves from stalks
 Anchovy fillets2
 Sea salt To Taste
 Freshly milled black pepper To Taste

Nutrition Facts

Serving size

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

Directions

MAKING
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.

SERVING
9 Serve hot.
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