Eggplant and Potato Ragout with Feta Topping

Eggplant and Potato Ragout with Feta Topping 150 Author: Canadian Living Credits: Eggplant and Potato Ragout with Feta Topping 150

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

  • Portion size 8 servings

Ingredients

  • 1 1/2 lb eggplant cut into 3/4-inch (2 cm) cubes
  • 2 teaspoons salt
  • 1/3 cup extra-virgin olive oil
  • 4 (2 lb/1 kg) Yukon Gold potatoes unpeeled and cut into 3/4-inch (2 cm) cubes
  • 12 oz sliced mushrooms (about 4 cups/ 1L)
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1 sweet red pepper chopped
  • 1 sweet green pepper chopped
  • 2 cans stewed tomatoes
  • 1 cup vegetable stock
  • 1/4 cup tomato paste
Feta Topping:
  • 2 1/2 cups fresh bread crumbs
  • 1 3/4 cup crumbled feta cheese
  • 1/4 cup chopped oil-cured black olives
  • 1/4 cup chopped Italian parsley
  • 1 teaspoon dried oregano

Method

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 facts <b>Per serving:</b> about

  • Sodium 1162 mg
  • Protein 9 g
  • Calories 360.0
  • Total fat 16 g
  • Cholesterol 17 mg
  • Saturated fat 5 g
  • Total carbohydrate 49 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 120.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggplant and Potato Ragout with Feta Topping

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