Eggplant stew a la Italiano
4 servings
30 minutes
Ragout with eggplants a la Italiano is a true symphony of flavors inspired by the southern regions of Italy. The combination of tender eggplants, juicy pork, and aromatic tomato sauce with basil creates a rich and harmonious dish. The recipe's feature is soaking the eggplants beforehand, making them less greasy after frying. Fatty lamb adds zest to the meat, while adding red dry wine at the end enriches the flavor with depth. A slight spiciness from chili pepper and freshness from basil make this ragout perfect for a cozy family dinner. It can be served as a standalone dish or paired with pasta or fresh bread, enjoying the warm Italian spirit on your plate.
1
Cut the eggplant into approximately 3x3 cm pieces, soak in water so that the eggplant absorbs water and absorbs less oil during frying.
- Eggplants: 300 g
2
Finely chop the fat, put it in the pan, render the fat, add pork cut into pieces about 3x3 cm. Fry in lamb fat.
- Fat tail fat: 10 g
- Pork: 200 g
3
Drain the water from the eggplant, coat the pieces in flour, fry in vegetable oil, and add to the pork.
- Eggplants: 300 g
- Vegetable oil: 2 tablespoons
4
Meanwhile, slice the onion and carrot thinly, sauté in vegetable oil. Add to the eggplants and meat.
- Onion: 170 g
- Carrot: 100 g
5
Cut the tomatoes, throw them in a pan, and simmer until a sauce forms. Add the resulting tomato sauce to the stew. Add chopped basil leaves and halved chili pepper, then pour water up to the middle of the mixture.
- Cherry tomatoes: 300 g
- Basil leaves: 1 bunch
- Chili pepper: 10 g
6
5 minutes before readiness, add chopped basil leaves, red dry wine, salt, and pepper to taste.
- Basil leaves: 1 bunch
- Red dry wine: 50 ml
- Vegetable oil: 2 tablespoons