Eggplant Bolognese
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The Eggplant Bolognese makes such a delicious, hearty vegetarian pasta sauce for a meatless meal.
My farm share is such a godsend.
I used to eat the same few vegetables over and over. I didn’t know what to do with all the other stuff at the grocery store, so I stuck to “safe” things like broccoli and carrots.
Now that I belong to a CSA, I eat a much wider variety of vegetables. I don’t actually love them all, but I still eat them. You can’t eat a varied diet if you only eat your favorite foods over and over.
Eggplant isn’t at the top of my “favorite vegetables” list. While I don’t enjoy eggplant straight up, I’ll eat it without complaint if it’s disguised in a recipe. This Eggplant Bolognese is the perfect example.
Eggplant gives pasta sauce a bit of bulk, but you don’t really taste the eggplant flavor. This is perfect for my palate. I love the white wine vinegar in this Bolognese, but you could also use white or red wine for a slightly different flavor. This sauce freezes well, so put some away for an easy freezer dinner on a busy night.
Eggplant Bolognese
Recommended Equipment
Ingredients
- 3 lbs tomatoes
- 2 tbs olive oil
- 1 onion finely diced
- 1 carrot finely chopped
- 1 clove garlic minced
- 1 lb eggplant peeled and finely chopped
- 15 oz can tomato sauce
- 1/4 cup white wine vinegar
- 1/2 tsp dried basil
- salt and pepper to taste
- 1 tbs maple syrup (if desired)
Instructions
- Fill a large pot with water and bring to a boil. Place the tomatoes in the boiling water for about 30 seconds, then transfer them to a large bowl of ice water.
- Remove the skin from the tomatoes. Cut off the cores and remove the seeds. You can do this by scraping the seeds out with your finger, and it’s okay if you don’t get them all. (I use food-prep gloves to protect my sensitive hands.)
- Warm the olive oil over medium heat in the large pot, and add the onion. Cook over medium-low heat (covered) for a few minutes until they begin to soften. Add the carrots, and continue cooking until the vegetables are tender.
- Add garlic and cook for another minute.
- Add the eggplant, tomatoes, tomato sauce, and vinegar to the pot. Simmer over medium-low heat until everything is tender. Add the basil, salt, and pepper. Taste the sauce and see if it needs a little maple syrup to cut the acidity, them simmer for another minute.
- Serve over pasta or refrigerate. You can also freeze this for several months in an airtight container.
Notes
Approximate Nutrition Info
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Can’t wait to try this! I’ve eaten eggplant for many years but just recently started trying my own variations and discovered that Lasagna is not complete without eggplant! I also like to slice, float on a cookie sheet with olive oil and top with Italian herbs and bake on a low setting. It’s great on sandwiches and reminds me a bit of Portabello mushrooms.
Great idea, Sheri! Thanks for the suggestion. I’ll try that.