Eggplant Bolognese

Name: Eggplant Bolognese
Prep time: 20 min
Total time: 75 min
Yield: 4 Servings
Ingredients: 1 pound Italian eggplant, peeled and chopped into u00bc-inch pieces (4 packed cups); 6 ounces cremini (or white button) mushrooms, finely chopped (2 cups); u00bd cup white onion, finely chopped; u00bd cup carrot, finely chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 3 cups mushroom broth (or vegetable stock); 1 cup canned whole tomatoes, crushed with your hands; 1 teaspoon dried oregano; 1 basil sprig, plus chopped basil for garnishing; 1 pound rigatoni, fusilli or other short pasta; 2 tablespoons unsalted butter; Freshly grated Parmesan, for serving

By Eggplant, Pasta, Vegetarian Boiling, Sautéing

August 7, 2024

Eggplant Bolognese is a fantastic option for vegetarians, vegans, or anyone looking to reduce their meat consumption. Tomatoes, onions, carrots, mushrooms, and garlic form the aromatic base, adding depth and sweetness. The eggplant takes center stage, offering a surprisingly meaty texture that will leave you wondering why you ever needed beef. It's a perfect choice for vegetarians, vegans, or anyone looking to lighten up their dinner.

Prep: 20 mins
Cook: 55 mins
Yields: 4 Servings

Ingredients

1 pound Italian eggplant, peeled and chopped into ¼-inch pieces (4 packed cups)

6 ounces cremini (or white button) mushrooms, finely chopped (2 cups)

½ cup white onion, finely chopped

½ cup carrot, finely chopped

3 garlic cloves, minced

2 tablespoons tomato paste

3 cups mushroom broth (or vegetable stock)

1 cup canned whole tomatoes, crushed with your hands

1 teaspoon dried oregano

1 basil sprig, plus chopped basil for garnishing

1 pound rigatoni, fusilli or other short pasta

2 tablespoons unsalted butter

Freshly grated Parmesan, for serving

Directions

1Bring a large pot of salted water to a boil over high.

2In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium-high. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate.

3Add the remaining 2 tablespoons oil and the mushrooms to the pot. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.

4Stir in broth, tomatoes, oregano, basil sprig and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes.

5While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.

6Add pasta, butter and ½ cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.

7Divide pasta among bowls. Top with chopped basil and cheese; serve warm.

Recipe from Kay Chun, The New York Times.

close full screen

00:00