Greek Eggplant Ragu

Greek Eggplant Ragu

with Herbed Couscous

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Moussaka may be Greece’s most famous eggplant dish, but delve further into the Mediterranean country’s cuisine and you’ll find that the Greeks really have a way of bringing out the vegetable’s best qualities. This ragù takes eggplant cubes and infuses them with tangy, tomato-y flavor and plenty of herbs. You’ll love this hearty dish so much that when asked about your favorite things to eat, you might say, “It’s all Greek to me.”

Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Veggie Stock Concentrate

1 unit

Red Onion

2 clove


½ cup



1 unit


6 ounce

Tomato Paste

1 box

Crushed Tomatoes

1 ounce

Green Olives

1 ounce


(ContainsTree Nuts)

¼ ounce


½ cup

Feta Cheese


1 tablespoon

Mediterranean Spice Blend

Not included in your delivery





4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories529 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber12 g
Protein19 g
Cholesterol17 mg
Sodium1082 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Cut eggplant into ½-inch cubes. Place on baking sheet and toss with a large drizzle of olive oil and a pinch of salt and pepper. Roast until softened and slightly crisp at edges, 20-25 minutes.


Combine 1 cup water, stock concentrate, and a pinch of salt in a small pot. Bring to a boil. Once boiling, add couscous, cover, and remove from heat. Mince garlic. Halve, peel, and finely dice onion. Finely chop parsley. Roughly chop green olives.


Heat a large drizzle of olive oil in a large pan over medium high heat. Add onion and cook until soft and translucent, 3-5 minutes. Add garlic and Mediterranean spice blend and cook until fragrant, about 1 minute.


Stir in 1 TBSP tomato paste (we sent more) and cook until thoroughly mixed in with onion, about 1 minute. Add crushed tomatoes and green olives, bring to a simmer, and let cook until slightly thickened, about 10 minutes.


Once eggplant is finished roasting, add to ragù. Let simmer to marry flavors, 2-3 minutes. Season with salt and pepper.


Fluff couscous with a fork. Stir in ¾ of the parsley. Divide couscous between plates and top with ragù. Scatter with almonds, feta, and remaining parsley.