Eggplant-Tofu Ragout

Eggplant-Tofu Ragout
Photo by Lisa Romerein

Ingredients

  • 3 pounds ripe tomatoes, rinsed, cored, and cut into 1-inch chunks
  • 1 teaspoon salt
  • 1 tablespoon ground turmeric
  • 3 tablespoons olive oil
  • 2 teaspoons ground ginger
  • 12 ounces Japanese or Chinese eggplant
  • 1/3 cup chopped fresh cilantro
  • + 3 more ingredients
    • 1 pound firm tofu, cut into 1-inch cubes
    • 1 tablespoon Asian fish sauce (nuoc nam or nam pla)
    • 2 white onions (about 1 lb. total), peeled and cut into 1-inch chunks

1. Pour olive oil into a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add onions and stir frequently until limp, about 5 minutes. Add tomatoes; stir occasionally until tomatoes are soft and have released their juices, about 10 minutes. Stir in ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network