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Hey there, friends!
Looking for a delicious twist on a classic dish? I’ve got something special for you!
Today, I’m diving into a hearty eggplant bolognese.
It’s packed with flavor and makes for a perfect weeknight dinner.
Plus, it’s a great way to sneak in those veggies!
Trust me, whether you’re a meat lover or not, you’re gonna want to give this a try! Let’s get cooking!
Suggestions for Ingredient Substitution
Eggplant can be replaced with zucchini or yellow squash for a different texture and flavor profile. Use the same quantity and preparation method, but reduce cooking time slightly as squash tends to soften faster than eggplant. For a lower-carb option, cauliflower florets can be used, though this will alter the dish’s texture.
Mushroom broth can be substituted with vegetable stock or even chicken stock for non-vegetarians. These alternatives provide similar umami flavors and can be used in equal amounts. If using a low-sodium version, adjust salt levels in the recipe accordingly.
For a dairy-free version, replace butter with additional olive oil or a plant-based butter alternative. Use the same amount as called for in the recipe. This substitution maintains the richness while accommodating those with lactose intolerance or following a vegan diet. If using olive oil, consider adding a small amount of nutritional yeast to enhance the savory flavor typically provided by butter.
Preparation Time | 15-20 minutes |
Cooking Time | 40-50 minutes |
Total Time | 55-70 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 80-90 g
- Carbohydrates: 130-145 g
Ingredients
- Salt and black pepper
- 6 tablespoons extra-virgin olive oil
- 1 pound italian eggplant, peeled and diced into 1/4-inch cubes (4 tightly packed cups)
- 6 ounces chopped cremini or white button mushrooms (2 cups)
- 1/2 cup diced white onion
- 1/2 cup diced carrot
- 3 cloves garlic, minced
- 2 tablespoons concentrated tomato paste
- 3 cups mushroom broth or vegetable stock
- 1 cup canned whole tomatoes, crushed by hand
- 1 teaspoon oregano, dried
- 1 sprig of basil, plus additional chopped basil for garnish
- 1 pound short pasta such as rigatoni or fusilli
- 2 tablespoons butter, unsalted
- Freshly grated parmesan cheese for topping
Step 1: Prepare the Eggplant
Bring a large pot of salted water to a boil over high heat in preparation for the pasta.
Meanwhile, in a large Dutch oven or heavy lidded pot, heat 2 tablespoons of oil over medium-high heat.
Add half of the eggplant, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
Transfer the eggplant to a plate.
Repeat the process with the remaining half of the eggplant using another 2 tablespoons of oil, then transfer to the plate.
Step 2: Cook the Vegetables
Add the remaining 2 tablespoons of oil to the pot, then add the mushrooms.
Season with salt and pepper, cooking until the mushrooms are golden, about 5 minutes.
Add the onion and carrot to the pot, season with salt and pepper, and cook, stirring occasionally, until the onion is softened, about 3 minutes.
Lower the heat to a gentle simmer, add the garlic and tomato paste, and stir until the mixture is caramelized, approximately 2 minutes.
Step 3: Create the Sauce
Stir in the broth, tomatoes, oregano, basil sprig, and the previously browned eggplant.
Bring the mixture to a boil over medium-high heat.
Cover the pot, reduce the heat to medium, and cook, stirring occasionally, until the eggplant becomes very tender, about 15 minutes.
Uncover the pot, and continue cooking while stirring and mashing half of the eggplant until the sauce thickens, around 2 more minutes.
Step 4: Cook the Pasta
While bringing the sauce to a boil, add the pasta to the pot of boiling water.
Cook according to the package directions until al dente.
Before draining, reserve 1 cup of the pasta water.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the eggplant mixture in the pot along with butter and 1/2 cup of the reserved pasta water.
Cook over medium heat, stirring vigorously, until the pasta is well-coated and the mixture turns saucy, approximately 2 to 3 minutes.
Adjust the seasoning with additional salt and pepper if needed.
Step 6: Serve the Pasta
Divide the pasta among serving bowls.
Top each portion with chopped basil and cheese.
Serve warm and enjoy your delicious eggplant pasta dish!