Eggplant Ragù with Creamy Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant ragù made with tomato sauce and fresh basil is served over creamy polenta enriched with milk and vegan butter. A satisfying vegetarian main course with Italian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds eggplant, (peeled and diced (1/2 inch))
- 2 tablespoons olive oil
- 1/2 cup diced shallot ((about 1 medium shallot))
- 5 garlic cloves, (minced)
- 1/2 cup dry white wine
- 1 (15 ounce/425 gram) can tomato sauce
- 1 teaspoon organic granulated sugar
- Salt and pepper, (to taste)
- 1/2 cup chopped fresh basil
- 1 1/2 cups vegetable broth
- 1 1/2 cups unflavored and unsweetened non-dairy milk
- 1 cup quick cooking polenta grits
- 2 tablespoons vegan butter ((optional))
- Salt, (to taste)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1108mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1104mg
- Calcium
- 90mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.