Eggplant and Potato Ragout with Feta Topping

By The Canadian Living Test Kitchen

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Eggplant and Potato Ragout with Feta Topping

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	360360 cal
pro	9 g9g pro
total fat	16 g16g total fat
sat. fat	5 g5g sat. fat
carb	49 g49g carb
fibre	8 g8g fibre
chol	17 mg17mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	1818 calcium
iron	2828 iron
vit A	2020 vit A
vit C	120120 vit C
folate	2626 folate

Hearty is the description for this vegetarian dish that is sure to be a new buffet and potluck favourite.

Ingredients

1-1/2 1-1/2lb lbeggplant, cut into 3/4-inch (2 cm) cubes
2 tsp salt 2 2tsp tspsalt
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
4 4(2 lb/1 kg) (2 lb/1 kg)Yukon Gold potatoYukon Gold potatoes, unpeeled and cut into 3/4-inch (2 cm) cubes
12 12oz ozsliced mushroommushrooms, (about 4 cups/ 1L)
1 large onion , chopped1 1large largeonion, chopped
6 cloves garlic , minced6 6cloves garlic, minced
1 tbsp dried oregano 1 1tbsp tbspdried oregano
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
2 2cans (each 19 oz/540 mL) cans (each 19 oz/540 mL)stewed tomatoes
1 cup vegetable stock 1 1cup cupvegetable stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
Feta Topping:
2-1/2 cups fresh bread crumbs 2-1/2 2-1/2cups cupsfresh bread crumbs
1-3/4 cups crumbled feta cheese 1-3/4 1-3/4cups cupscrumbled feta cheese
1/4 cup chopped oil-cured black olives 1/4 1/4cup cupchopped oil-cured black olives
1/4 cup chopped Italian parsley 1/4 1/4cup cupchopped Italian parsley
1 tsp dried oregano 1 1tsp tspdried oregano

Preparation

In colander, sprinkle eggplant with 1 tsp (5 mL) of the salt ; set aside.

Meanwhile, in large deep Dutch oven, heat 3 tbsp (50 mL) of the oil over medium-high heat; brown potatoes. Remove potatoes to plate.

Rinse eggplant; pat dry. Add half of the remaining oil to pan; brown eggplant, in 2 batches and adding remaining oil as necessary. Add to potatoes.

In same skillet over medium-high heat, saut?ushrooms, onion, garlic, oregano, basil, pepper and remaining salt until no liquid remains, about 8 minutes. Add red and green peppers; saut?ntil beginning to brown, about 5 minutes.

Add eggplant mixture, tomatoes, stock and tomato paste; bring to boil. Reduce heat and simmer until potatoes are tender, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours; reheat to proceed.) Pour into 13- x 9-inch (3 L) glass baking dish.

Feta Topping: Meanwhile, in bowl, combine bread crumbs, feta cheese, olives, parsley and oregano. (Make-ahead: Cover and refrigerate for up to 24 hours.) Spread over eggplant mixture; bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes.

Source : Canadian Living Magazine: December 2003