Eggplant-Tofu Ragout

Eggplant-Tofu Ragout
Photo by Lisa Romerein


  • 3 pounds ripe tomatoes, rinsed, cored, and cut into 1-inch chunks
  • 1 teaspoon salt
  • 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 tablespoon ground turmeric
  • 3 tablespoons olive oil
  • + 3 more ingredients
    • 2 teaspoons ground ginger
    • 12 ounces Japanese or Chinese eggplant
    • 1/3 cup chopped fresh cilantro

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


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