Eggplant Ragout a la Italiano
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Eggplant Ragout a la Italiano
Ingredients
- Eggplants - 10.6 oz
- Pork Blood - 7.1 oz
- Marinated cherries - 10.6 oz
- Onion - 6 oz
- Fat Tail Fat - 0.4 oz
- Carrot - 3.5 oz
- Fresh basil leaves - 1 bunch
- Mild Chili Spice - 0.4 oz
- Vegetable Oil - 2 tablespoons
- Red Grape Juice - 1 fl oz
Step by Step guide
Step 1
Cut the eggplant into approximately 3x3 cm pieces, soak in water to allow the eggplant to absorb water and reduce fat absorption during frying.
Step 2
Finely chop the lard, place it in a skillet, render the fat, add the pork cut into pieces about 3x3 cm. Sauté in the rendered fat.
Step 3
Drain the water from the eggplants, coat the pieces in flour, and fry in vegetable oil before adding to the pork.
Step 4
Meanwhile, slice the onion and carrot thinly, sauté in vegetable oil. Add to the eggplants and meat.
Step 5
Cut the tomatoes, add them to the skillet, and simmer until a sauce forms. Add the resulting tomato sauce to the ragout. Add chopped basil leaves and halved chili pepper, and pour in water until it reaches halfway up the mixture.
Step 6
Five minutes before it's done, add the chopped basil leaves, red dry wine, salt, and pepper to taste.
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