Eggplant Ragout a la Italiano
Main Dishes • European
Description
Eggplant Ragout a la Italiano
Ingredients
- Eggplants 10 oz
- Pork Blood 5 oz
- Marinated cherries 10 oz
- Onion 5 oz
- Fat Tail Fat 0 oz
- Carrot 5 oz
- Fresh basil leaves 1 bunch
- Mild Chili Spice 0 oz
- Vegetable Oil 2 tablespoons
- Red Grape Juice 0 fl oz
Step-by-Step Guide
Step 1
Cut the eggplant into approximately 3x3 cm pieces, soak in water to allow the eggplant to absorb water and reduce fat absorption during frying.
Step 2
Finely chop the lard, place it in a skillet, render the fat, add the pork cut into pieces about 3x3 cm. Sauté in the rendered fat.
Step 3
Drain the water from the eggplants, coat the pieces in flour, and fry in vegetable oil before adding to the pork.
Step 4
Meanwhile, slice the onion and carrot thinly, sauté in vegetable oil. Add to the eggplants and meat.
Step 5
Cut the tomatoes, add them to the skillet, and simmer until a sauce forms. Add the resulting tomato sauce to the ragout. Add chopped basil leaves and halved chili pepper, and pour in water until it reaches halfway up the mixture.
Step 6
Five minutes before it's done, add the chopped basil leaves, red dry wine, salt, and pepper to taste.
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