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Eggplant Bolognese

cherise.mazur
Warm-up with this cozy eggplant dish that is vegan friendly!
Course Main Course

Ingredients
  

  • 1 medium eggplant
  • 1 pound baby bella mushrooms sliced
  • 1 medium onion-chopped*
  • 2 carrots peeled and chopped*
  • 2 celery stalks finely chopped*
  • 2 tbs olive oil
  • 1.5 cups drinkable red wine
  • 2 garlic cloves chopped
  • 1 28ocan crushed tomatoes (I like Pomi
  • ¼ cup tomato paste
  • 8 oz pasta or zoodles
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp oregano
  • Seal salt to taste
  • Optional - fresh grated parm or nutritional yeast
  • *I like to buy a mirepoix mix so all the work is done already!

Instructions
 

  • Bake the whole eggplant in the oven at 350F for 1 - 1.5 hours until very tender. Let eggplant cool while preparing the rest.
  • Saute mushrooms in large pan over medium-high heat until they have shrunk by half - maybe 8-10 minutes. Set aside.
  • Heat the oil in a large pot over medium heat until hot.  Add in onion, carrot and celery mixture and season with salt to taste (¼ tsp should do).  Cook and stir frequently until softened.
  • Add garlic, seasonings and tomato paste - cook, until thickened up.
  • Once the eggplant is cool, peel and chop small then add to pot along with mushrooms and crushed tomatoes, wine and salt to taste.
  • Simmer over low heat with cover for about an hour until sauce thickens.  Stir frequently.
  • While sauce is cooking, bring a large pot of salted water to a boil for pasta (unless using zoodles)
  • Once pasta is cooked, drain and add pasta to the pot of sauce and cook for a few minutes.  You can reserve some of the pasta water to add if the sauce is too thick.
  • Sprinkle the remaining herbs over and parm cheese if desired.
  • Can be stored in the fridge for 3-5 days or frozen for up to 6 months
  • Enjoy!
Keyword eggplant, vegan