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+ servings
5 from 1 vote
Eggplant Ragout with Tomatoes and Chickpeas {Gluten- Free, Vegan}
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
A vegan and gluten free eggplant ragout with tomatoes and chickpeas. Perfect for a weeknight meatless meal. Serve over quinoa.
Course: Dinner
Cuisine: American, Healthy, Italian, Vegan
Servings: 4
Calories: 116 kcal
Author: Vicky Berman
Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 2 long Asian eggplants (or 1 regular Italian eggplant) peeled, quartered and thinly sliced
  • 1 can chickpeas rinsed and drained
  • 1 can cherry tomatoes
  • 1 teaspoon sugar to help cut the acidity of the tomatoes
  • 1 tablespoon vegan sun-dried tomato pesto
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • salt to taste
  • fresh basil slivered for garnish
Instructions
  1. Heat pan over medium heat add oil and onion. Cook for a couple minutes and add garlic. Cook until aromatic.
  2. Add eggplant, cooking for 5-10 minutes.
  3. Add chickpeas, tomatoes, sugar, pesto, oregano, red pepper and salt to taste.
  4. Continue to cook for 15-20 minutes on low heat, stirring occasionally.
  5. Serve over quinoa and garnish with freshly slivered basil.
Recipe Notes

Recipe Adapted From Lexi's Clean Kitchen

Nutrition Facts
Eggplant Ragout with Tomatoes and Chickpeas {Gluten- Free, Vegan}
Amount Per Serving
Calories 116 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 41mg2%
Potassium 553mg16%
Carbohydrates 17g6%
Fiber 7g29%
Sugar 9g10%
Protein 2g4%
Vitamin A 130IU3%
Vitamin C 6.8mg8%
Calcium 38mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.