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+ servings

Tri-Tip Over Eggplant Ragout

Course Main Course
Cuisine American, Italian
Servings 3 servings


  • 8 ounces Tri-Tip
  • 1 Eggplant
  • 1 Onion
  • 1 Tomato
  • 1 bunch Green onions
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 1/4 tsp Paprika
  • 1 tsp Pine nuts
  • Olive oil
  • Kosher salt
  • Black pepper


  • Rinse your produce well under cold water. Trim the top off the eggplant and then cut into half moons. Peel and large dice the onion. Remove the core of the tomato and cut into quarters
  • Separate the green onion into two parts, green and white. Thinly slice the white part and cut green parts larger. Heat your grill on high heat.
  • Heat a pot over high heat. Add 1 tsp of oil and the sliced whites of the green onion. Add the onion, eggplant, and tomato and saute for 5 minutes. Add 1/2 cup of water, the sugar, the paprika, and the pine nuts. COok over medium heat for 20 minutes stirring occassionally
  • Season your steak with salt and pepper. Grill the steak for 4 minutes in each side. Let it rest for 5 minutes before slicing. Season your ragout with salt and pepper. Garnish with green onion and enjoy!


Original Recipe: FreshBox meal recipe
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