Eggplant Ragu

Recipe and photo courtesy of John Adler of Franny’s


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  • 2 medium eggplants diced
  • 37.5 oz. fresh tomato or 1 can cherry tomatoes (with juice)
  • 1.5 spring onions or 1 medium size white onion
  • 6 cloves garlic
  • 1 pint basil leaves
  • 6 anchovy fillets
  • 1.5 teaspoons Sicilian chili flake
  • 1.5 teaspoons oregano
  • 2 cups California Olive Ranch extra virgin olive oil
  • Salt + Pepper to taste


  1. Sweat onions and garlic in 1 cup California Olive Ranch extra virgin olive oil.
  2. Add eggplant and second cup of California Olive Ranch extra virgin olive oil cook until eggplant starts to soften.
  3. Add anchovy, chili, and oregano – cook until anchovy is melted.
  4. Add tomato and cook until it begins to break down.
  5. Add basil/.
  6. Cover and braise in 325 degree oven for one hour.
  7. Remove from oven, drop temp to 300, and cook, uncovered, for another 30-40 mins.


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