Eggplant and Potato Ragout with Feta Topping

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This recipe from CBC’s Best Recipes Ever is great for the late summer or early fall. Although it may not be simple, the end result is a hearty, flavourful dish well worth the effort!

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Eggplant and Potato Ragout with Feta Topping

Ingredients

  • 1-1/2 lb eggplant cut into 3/4-inch (680 g)
  • 2 tsp salt
  • 1/3 cup extra-virgin olive oil
  • 4 Yukon Gold potatoes unpeeled and cut into 3/4-inch (2 lb/1 kg)
  • 12 oz sliced mushrooms (340 g)
  • 1 large onion chopped
  • 6 cloves garlic minced
  • 1 tbsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp pepper
  • 1 sweet red pepper chopped
  • 1 sweet green pepper chopped
  • 2 cans each 19 oz/540 mL stewed tomatoes
  • 1 cup vegetable stock
  • 1/4 cup tomato paste

Feta Topping:

  • 2-1/2 cups fresh breadcrumbs
  • 1-3/4 cups feta cheese crumbled
  • 1/4 cup oil-cured black olives chopped
  • 1/4 cup Italian parsley chopped
  • 1 tsp dried oregano

Instructions

  1. In colander, sprinkle eggplant with 1 tsp (5 mL) of the salt; set aside.
  2. Meanwhile, in large deep Dutch oven, heat 3 tbsp (50 mL) of the oil over medium-high heat; brown potatoes. Remove potatoes to plate.
  3. Rinse eggplant; pat dry. Add half of the remaining oil to pan; brown eggplant, in 2 batches and adding remaining oil as necessary. Add to potatoes.
  4. In same skillet over medium-high heat, saute mushrooms, onion, garlic, oregano, basil, pepper and remaining salt until no liquid remains, about 8 minutes. Add red and green peppers; saute until beginning to brown, about 5 minutes.
  5. Add eggplant mixture, tomatoes, stock and tomato paste; bring to boil. Reduce heat and simmer until potatoes are tender, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours; reheat to proceed.) Pour into 13- x 9-inch (3 L) glass baking dish.

Feta Topping:

  1. Meanwhile, in bowl, combine bread crumbs, feta cheese, olives, parsley and oregano. (Make-ahead: Cover and refrigerate for up to 24 hours.) 

  2. Spread over eggplant mixture. Bake in 375°F (190°C) oven until bubbly and golden, about 25 minutes, and serve.