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Carb Smart Pork Ragout Bake
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Carb Smart Pork Ragout Bake

Carb Smart Pork Ragout Bake

with Eggplant and Basil

You won't miss the pasta in this flavour-packed pork ragout bake! Layers of seasoned pork, juicy eggplant and gooey cheese await with every bite! Ricotta and mozzarella form the perfect golden cheesy topping – bellissimo!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

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

Preparation Time30 minutes


serving amount

250 g

Ground Pork

340 g

Baby Eggplant

370 mL

Crushed Tomatoes

100 g

Ricotta Cheese

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

1 tbsp

Italian Seasoning

1 tbsp

Garlic Puree

7 g


56 g

Red Onion, chopped

1 tbsp

Tomato Sauce Base

56 g

Spring Mix

66 g

Mini Cucumber

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories970 kcal
Fat71 g
Saturated Fat28 g
Carbohydrate38 g
Sugar15 g
Dietary Fiber8 g
Protein47 g
Cholesterol175 mg
Sodium1130 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.


Baking Sheet
Aluminum Foil
Measuring Spoons
Large Bowl
Large Oven-Proof Pan


Broil eggplant

Before starting, preheat your broiler to high.Wash and dry all produce.

Slice eggplant into 1/4-inch rounds. Add eggplant and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange eggplant in a single layer. Broil eggplant in the top of the oven, until tender, 4-5 min.


While eggplant broils, thinly slice cucumber into 1/4-inch rounds. Thinly slice basil. Whisk together vinegar, 1 tsp Italian Seasoning, 1 tbsp oil and 1/4 tsp sugar in a large bowl (dbl all for 4 ppl). Set aside.

Start sauce

Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.

Finish sauce

Add remaining Italian Seasoning, garlic puree, tomato sauce base, crushed tomatoes and 2 tbsp butter (dbl both for 4 ppl) to the pan with the pork. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 1-2 min.

Assemble bake

Remove pan from heat, then spread pork mixture into an even layer. Top with eggplant, then sprinkle with breadcrumbs. Dollop ricotta over eggplant, then sprinkle mozzarella over top. (NOTE: If you don't have an oven-proof pan, transfer mixture to an 8x8-inch baking dish before assembling and broiling. For 4 ppl, use a 9x13-inch baking dish.) Broil in the middle of the oven, until cheese is melted and is golden-brown, 2-3 min.

Finish and serve

Add spring mix and cucumbers to the large bowl with the dressing. Season with salt and pepper, then toss to combine. Divide pork ragout bake and salad between plates. Sprinkle basil over top of pork ragout bake.