July 18, 2026

Eggplant Ragù with Gnocchi

Name: Eggplant Ragù with Gnocchi
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 1 can (796 mL) Hunt’s Heirloom Tomatoes, Diced; 2 tbsp (30 mL) canola oil; 1 eggplant, diced (about 4 cups/1 L); 1 1/2 tsp (7 mL) salt, divided; 1 onion, chopped; 1/2 tsp (2 mL) pepper; 4 cloves garlic, finely chopped; 2 tsp (10 mL) red pepper flakes; 2 tbsp (30 mL) balsamic vinegar; 1 lb (500 g) gnocchi, cooked and drained; 1/4 cup (60 mL) thinly sliced fresh basil; 1/2 cup grated parmesan cheese (optional)

10

Prep Time Minutes
50
Total Time Minutes
12
Number of Ingredients
4
Servings

Ingredients

1 can (796 mL) Hunt’s Heirloom Tomatoes, Diced
2 tbsp (30 mL) canola oil
1 eggplant, diced (about 4 cups/1 L)
1 1/2 tsp (7 mL) salt, divided
1 onion, chopped
1/2 tsp (2 mL) pepper
4 cloves garlic, finely chopped
2 tsp (10 mL) red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 lb (500 g) gnocchi, cooked and drained
1/4 cup (60 mL) thinly sliced fresh basil
1/2 cup grated parmesan cheese (optional)

Directions

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Step one

Heat oil in large, straight-sided skillet set over medium-high heat; add eggplant and sprinkle with 1 tsp (5 mL) salt. Cook for 5 to 10 minutes or until lightly browned.
Step two

Add onion, remaining salt and pepper; cook for about 5 minutes or until eggplant is softened. Add garlic and pepper flakes; cook for about 1 minute or until fragrant.
Step three

Stir in diced tomatoes and vinegar; bring to light simmer. Cook, stirring often, for 25 to 30 minutes or until eggplant is very tender and sauce has thickened.
Step four

Spoon eggplant sauce over warm gnocchi. Sprinkle with basil. Serve with Parmesan (if using).