Eggplant Ragù With Capers and Burrata

1 hr 15 min3 to 4 servings

A silky tomato sauce studded with broiled eggplant cubes, topped with creamy burrata and crispy fried eggplant slices.

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prepPreheat broiler; position rack 4 inches from heat source.
2 tablespoons extra-virgin olive oil	Cook onion until caramelized, 18–25 min	Add garlic, cook 1 min	Break up tomatoes, add to skillet with water	Add basil, salt, pepper & red-pepper flakes	Simmer sauce 15–20 min until thickened	Stir broiled eggplant into sauce, simmer 1–2 min	Plate ragù, top with burrata mixture, basil, fried eggplant & capers
1 large yellow onion, thinly sliced
2 garlic cloves, finely grated or minced
1 (14-ounce) can whole plum tomatoes in purée
½ cup basil leaves (divided: ¼ cup for sauce, ¼ cup for garnish)
Kosher salt and black pepper to taste
⅛ teaspoon red-pepper flakes
2 large eggplants (about 2 ¼ pounds total), 1 ½ cubed 1 ¼-inch	Toss eggplant cubes with oil & salt	Broil eggplant 5–6 min, flip, broil 6–8 min
4 tablespoons extra-virgin olive oil (for broiling)
remaining ½ eggplant, sliced ¼-inch lengthwise	Coat eggplant slices with flour	Fry eggplant slices 1–2 min per batch until golden
30 g all-purpose flour
Vegetable or canola oil, for frying (about 1 inch in pot)	Heat oil to 350°F / 175°C
½ cup / 4 oz burrata, roughly torn	Fold burrata & ricotta together
115 g sheep's milk ricotta
Roughly chopped capers, for serving (optional)

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