Ingredients:

  • 1 large or 2 medium Eggplants (Aubergines) (approx. 500 – 600 g), diced into 1-inch (2.5 cm) cubes
  • 2 tsp Coarse Sea Salt (10 g)
  • 1/4 cup Extra Virgin Olive Oil (60 ml) – divided
  • 1 large Yellow Onion (approx. 150 g), finely diced
  • 4 cloves Garlic, thinly sliced
  • 1 tsp Dried Oregano (5 g)
  • 1/2 tsp Crushed Red Pepper Flakes (2 g) – optional
  • 1 (28 oz) can Crushed Tomatoes (794 g) – ideally Italian San Marzano tomatoes
  • 1/2 cup Vegetable or Chicken Stock (120 ml)
  • 1 tbsp Balsamic Vinegar (15 ml)
  • 1 tsp Granulated Sugar (5 g) – optional
  • Salt and Freshly Ground Black Pepper, To taste
  • 1/4 cup Fresh Basil Leaves (roughly chopped)
  • Ricotta Salata or Parmesan Cheese, For serving

Instructions:

  1. Salt and Drain: Place the diced eggplant cubes in a colander. Toss thoroughly with the coarse sea salt. Allow the eggplant to drain for 30 minutes to draw out bitterness and excess moisture. Rinse and Dry: Rinse the eggplant thoroughly under cold water to remove the salt. Pat the cubes completely dry using a kitchen towel.
  2. Brown the Eggplant: Heat 2 tablespoons (30 ml) of the olive oil in a large Dutch oven over medium-high heat. Add the dried eggplant and sauté, stirring occasionally, until deeply golden brown and softened, about 8–10 minutes. Remove the eggplant and set aside.
  3. Build the Base: Reduce the heat to medium and add the remaining olive oil (30 ml). Add the diced onion and sauté for 5–7 minutes until soft and translucent. Add the sliced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant, ensuring the garlic does not burn.
  4. Combine Ingredients: Return the reserved browned eggplant to the pot. Pour in the crushed tomatoes and the stock. Stir in the balsamic vinegar and the optional sugar. Bring the mixture to a gentle simmer. Season lightly with salt and pepper.
  5. The Slow Simmer: Reduce the heat to low, cover the pot, but leave the lid slightly ajar. Simmer gently for 60 to 75 minutes, stirring every 15 minutes. The sauce should thicken significantly, and the eggplant should be completely broken down and velvety.
  6. Final Adjustments: Taste the ragu and adjust the seasoning (salt, pepper, or another splash of balsamic/sugar if needed). Remove the pot from the heat and stir in the fresh basil leaves. Let it sit for 5 minutes before serving hot, topped generously with shaved Ricotta Salata or Parmesan cheese.