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Eggplant Bolognese

Eggplant Bolognese makes such a delicious, hearty vegetarian pasta sauce for a meatless meal.
Course Main Course
Cuisine American
Keyword Eggplant, Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 160kcal


  • 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)


  • 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.


Adapted from this Eggplant Bolognese recipe on Greatist.


Calories: 160kcal