Eggplant ragout with olives

Traditionally, Ragout is meat dish, often in a creamy sauce. The term was borrowed in the 17th century from the synonymous French word “ragoût”. Who says dish needs to contain meat? Over the past few years we have seen some delicious vegan and vegetarian versions created, such as this recipe with eggplant.

Eggplant ragout with olives:

  • 2 large eggplants
  • 1 red onion
  • 1 clove of garlic
  • 4 tomatoes
  • 16 pitted olives
  • 30 ml of red wine vinegar
  • 1 teaspoon ground cinnamon
  • 1 tbsp ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 20 g basil leaves
  • 1 teaspoon golden chlorella

Finishing and dressing:

  • 5 olives, sliced
  • 20 g of crushed and roasted almonds
  • 50 g rocket

Cut the aubergines into large pieces. Heat some olive oil in a large pan over medium heat. Fry the eggplants for 4 to 5 minutes, then add the ground spices, a little salt and stir. Turn up the heat and fry the eggplants for 4 to 5 minutes, stirring occasionally.

In the meantime, peel and finely chop the onion and garlic. Chop the basil leaves and roughly chop the tomatoes.

Once the eggplant is golden brown, add the onion and garlic and cook for another 2 minutes. If the eggplant is too dry, add a little more oil to the pan.

Drain and add the olives, then drizzle with vinegar. Once the vinegar has evaporated, add the tomatoes and simmer for about 15 minutes until the eggplants are tender.

Serve the ragout with the couscous and sprinkle with the almonds and the rest of the parsley.


Bring a saucepan of salted water to a boil and cook the pasta according to the instructions on the packet. Drain the pasta and oil lightly. Arrange the pasta at the bottom, pour the aubergine ragout over. Garnish with rocket leaves, chopped olives, and crushed almonds.