Vegetarian Eggplant Ragout

Easy & tasty vegetable eggplant ragout dish using eggplant, chickpeas, tomatoes, onion, bell peppers, chipotle paste & Campbell's vegetable broth.

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 tsp (5 mL) olive oil
  • 1 cup (250 mL) onion, diced small
  • 2 cups (500 mL) bell pepper
  • 1 lb (454 g) eggplant, cut into bite-sized pieces
  • 1 tbsp (15 mL) garlic, chopped
  • 1/2 can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 can diced tomatoes, drained
  • 1 tbsp (15 mL) paprika
  • 1 carton CAMPBELL’S® Ready to Use Vegetable Broth
  • 2 tbsp (30 mL) chipotle pepper paste,
  • 1 tsp (5 mL) lemon juice
  • 2 tbsp (30 mL) fresh parsley, chopped


  1. In a sauce pan,heat the oil over medium heat. Add onions,peppers and eggplant and sauté for 4 minutes or until the vegetables have softened and are golden brown.
  2. Add the garlic and chickpeas and continue to sauté for another 2 minutes. Add the diced tomato,paprika and chipotle paste and sauté for 2 more minutes. Add the vegetable broth and bring to a boil over high heat then simmer for 10 minutes on medium heat.
  3. Turn off the heat and garnish with lemon juice and fresh parsley.

Recipe tips

  • Chipotle paste can be found in the Mexican or International aisle of most grocery stores.
  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.

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Amount Per Serving
Calories 120
Fat 1.5 g
Sodium 610 mg
Carbohydrate 22 g
Dietary Fibre 6 g
Protein 5 g
Calcium 4 %DV
  • One serving of vegetables
  • Excellent Source of fibre

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