Slow-Simmered Tomato and Eggplant Ragù
A rich, tomato-based sauce simmered for hours with eggplant and herbs, perfect for coating fresh pasta or serving over polenta. This italian-inspired pasta (vegetarian) ready in about 110 minutes pairs medium eggplants, olive oil, large onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium eggplants
- 3 tbsp olive oil
- 1 large onions
- 4 cloves garlic
- 28 oz canned crushed tomatoes
- 1 tsp dried oregano
- 1/4 cup fresh basil
- 1/2 cup red wine
- 1/4 cup vegetable broth
Instructions
- Step 1: Cut eggplants into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 25 minutes until golden and tender.
- Step 2: Heat remaining olive oil in a large pot over medium heat. Add chopped onions and sauté for 8 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Stir in crushed tomatoes, oregano, and red wine. Bring to a gentle simmer, then add roasted eggplants and vegetable broth. Cover and simmer for 1 hour, stirring occasionally.
- Step 4: Uncover and simmer uncovered for 30 minutes to thicken. Stir in fresh basil just before serving.
Frequently asked questions
How long does Slow-Simmered Tomato and Eggplant Ragù take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tomato and Eggplant Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplants from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Eggplant Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tomato and Eggplant Ragù for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Tomato and Eggplant Ragù vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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