Mediterranean Eggplant Ragu

eggplant ragu     So is your garden overflowing with eggplant?  Us here in the South (South Carolina to be exact) have been under the spell of the rain gods!  Everyone with a garden can’t give away their bounty fast enough.  Here is a great quick and easy meal that you packs a flavorful punch.  It’s hearty too, so you can enjoy it year round.




Here’s what you’ll need:

egplant ragu ingredientsIngredients

1 lb pasta of choice (I prefer ragu dishes with a rigatoni, twists, or jumbo elbow macaroni

1 lb lean ground beef or lamb or combination

2-3 Cups Eggplant (1/2 in dice)

½ Cup chopped sweet onion, such as Vidalia

4 Cloves Garlic, minced

1 Banana Pepper, chopped

¾ Cup red wine

2-3 Cups Tomato Sauce

Feta Cheese

1 Tsp Oregano

1 Tsp Fennel Seed

Kosher Salt & Ground Pepper,  to taste

1 Tsp Olive Oil



Bring a pot of water to boil, cook pasta to al dente, drain.

While the pasta is cooking, brown the beef/lamb with the garlic, onion & fennel seed.

Add banana pepper, eggplant and oil and cook until browned, about 4 minutes.

Add sauce, wine, salt & pepper and continue cooking until thickened.

Spoon over pasta, sprinkle with the feta.

Serve with a good crusty bread!


One thought on “Mediterranean Eggplant Ragu

  1. Looks good! The rain just about did my garden in and I lost all my squash and cucumbers. My tomato plants survived only to be decimated by leaf footed bugs. Hopefully next year will be better. I will have to plant some eggplant.

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