Eggplant Ragout over Polenta with Sun Dried Tomatoes & Fresh Oregano

This ragout takes a bit of time to make but every minute is worth it. First caramelized then slowly braised in tomatoes and herbs, the eggplant literally melts in your mouth and red bell pepper added at the end stays tender and adds bite.

Eggplant, red and sweet yellow onions caramelized and slowly braised with crushed tomatoes, red bell peppers and fresh oregano with a hint of sweetness and tang.

Eggplant Ragout
serves 4
1 eggplant, unpeeled, medium dice
salt
1/4 cup extra virgin olive oil
1 yellow onion, thinly sliced
1 medium sized red onion, thinly sliced
2 garlic cloves, minced
3 tbl fresh oregano leaves, roughly chopped
1 red bell pepper, thinly sliced
1-28 oz can crushed tomatoes
1 cup vegetable broth
2 tbl red wine vinegar
1 tbl organic cane sugar

Place the eggplant in a colander, sprinkle with 2 tsp of salt and let sit for 30 minutes to draw out excess moisture. Pat dry with a paper towel.
In a large pan, heat the oil and add the eggplant and both onions. Season with 1 tsp of salt and pepper each. Cook over medium-low heat for 30 minutes until caramelized and practically melted.
Add the garlic and oregano and cook 2 minutes more until fragrant.
Add the red bell pepper, crushed tomatoes, broth, vinegar and sugar and bring to a boil. Reduce to a simmer and cover, cook for 30 minutes. Remove the top and cook 15 minutes more. Taste and season. Serve over creamy polenta.

 Polenta with Sun Dried Tomatoes & Fresh Oregano
3 cups vegetable broth
1 cup polenta
1/4 cup roughly chopped sun dried tomatoes
3 tbl fresh oregano, roughly chopped
salt and white pepper
3 tbl vegan sour cream, optional
2 tbl extra virgin olive oil


Bring the broth to a boil and slowly stream in the polenta while whisking. Reduce the heat to medium low and cook for 10 minutes, whisking every couple minutes. Add the tomatoes, oregano and season with salt and pepper. Cook and whisk for 10 minutes more. Add the sour cream and olive oil and taste to adjust seasonings.