Eggplant-Tofu Ragout Recipe

3 tablespoons olive oil

2 white onions (about 1 lb. total), peeled and cut into 1-inch chunks

3 pounds ripe tomatoes, rinsed, cored, and cut into 1-inch chunks

1 tablespoon Asian fish sauce (nuoc nam or nam pla)

1 tablespoon ground turmeric

2 teaspoons ground ginger

1 teaspoon salt

12 ounces Japanese or Chinese eggplant

1 pound firm tofu, cut into 1-inch cubes

1/3 cup chopped fresh cilantro

Step 1

Pour olive oil into a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add onions and stir frequently until limp, about 5 minutes. Add tomatoes; stir occasionally until tomatoes are soft and have released their juices, about 10 minutes. Stir in fish sauce, turmeric, ginger, and salt.

Step 2

Meanwhile, rinse eggplant and cut into 1-inch chunks, discarding ends. Stir into tomato mixture along with tofu. Cover and cook until eggplant is tender when pierced, about 20 minutes longer. Sprinkle with cilantro and serve immediately (see notes).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories396

% Daily Value *
Total Fat 22g29%

Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 35g13%

Dietary Fiber 7g25%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Eggplant-Tofu Ragout