Tested till perfect Eggplant and Potato Ragout with Feta Topping
Eggplant and Potato Ragout with Feta Topping
Photography by Matthew Kimura

Eggplant and Potato Ragout with Feta Topping

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1-1/2 lb 1-1/2lbeggplant, cut into 3/4-inch (2 cm) cubes
  • 2 tsp 2tspsalt
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 4 (2 lb/1 kg) 4(2 lb/1 kg)Yukon Gold potatoYukon Gold potatoes, unpeeled and cut into 3/4-inch (2 cm) cubes
  • 12 oz 12ozsliced mushroommushrooms, (about 4 cups/ 1L)
  • 1 large 1largeonion, chopped
  • 6 6cloves garlic, minced
  • 1 tbsp 1tbspdried oregano
  • 1/2 tsp 1/2tspdried basil
  • 1/2 tsp 1/2tsppepper
  • 1 1sweet red peppersweet red peppers, chopped
  • 1 1sweet green peppersweet green peppers, chopped
  • 2 cans (each 19 oz/540 mL) 2cans (each 19 oz/540 mL)stewed tomatoes
  • 1 cup 1cupvegetable stock
  • 1/4 cup 1/4cuptomato paste

Feta Topping:

  • 2-1/2 cups 2-1/2cupsfresh bread crumbs
  • 1-3/4 cups 1-3/4cupscrumbled feta cheese
  • 1/4 cup 1/4cupchopped oil-cured black olives
  • 1/4 cup 1/4cupchopped Italian parsley
  • 1 tsp 1tspdried oregano
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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.

Nutritional Information Per serving: about

cal 360 pro 9g total fat 16g sat. fat 5g
carb 49g fibre 8g chol 17mg sodium 1,162mg

% RDI:

calcium 18 iron 28 vit A 20 vit C 120
folate 26
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