I always thought sneaking vegetables into your kids food was dumb (sorry Jessica Seinfeld), but as my little jalapeno gets older I find myself doing it more and more. I was pleasantly surprised however, that Lulu Bell was a huge fan of this tomato-based pasta loaded with eggplant, zucchini, and peppers.
In this version the eggplant stands in for traditional ground meat, but you could add a pound of ground beef, veal or pork (or a combination of the three) to the veggies after they have cooked a little bit.
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Sauce can be made up to 3 days ahead and refrigerated or frozen 1 month.
Eggplant Bolognese Recipe
Yield:
4 (With a little extra sauce left over)
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
A vegan bolognese sauce that is just as delicious and satisfying as the original meat sauce.
Ingredients
- 8 tablespoons olive oil
- 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 bell pepper (any color), small dice
- 1 zucchini, medium dice
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 1 pound pasta
Instructions
- Heat 6 tablespoons olive oil over medium-high heat in a dutch oven or large frying pan with high sides. Add eggplant and season with salt and pepper. Cook, stirring occasionally, until tender. Transfer to a bowl and set aside.
- Add remaining 2 tablespoons oil to the pan. Add onion, pepper, zucchini and garlic. Season with salt and pepper and cook, stirring occasionally, until vegetables are tender. (Add meat and brown if using).
- Add tomatoes, oregano and eggplant to vegetable mixture. Bring to a boil, then reduce heat to low and gently simmer until sauce is thickened, about 20 to 30 minutes. Taste and season with additional salt and pepper if necessary.
- Meanwhile, bring a large pot of heavily-salted water to a boil. Add pasta and cook according to package instructions. Drain well and toss with desired amount of sauce (I used about 2/3 of the recipe and had 1/3 leftover.) Sprinkle some Parmesan over the top if desired and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 63mgCarbohydrates: 59gFiber: 9gSugar: 10gProtein: 10g
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