Eggplant Bolognese
Transform your pasta night with this hearty and flavorful Eggplant Bolognese, a vegetarian twist on the classic Italian sauce. This recipe stars roasted, golden-brown eggplant cubes that lend a smoky richness to the dish, complemented by a medley of caramelized onions, carrots, and celery. Simmered with aromatic garlic, herbs, a splash of dry red wine, and vibrant crushed tomatoes, this sauce develops layers of depth and comfort in every bite. Served over your favorite pasta—whether it's spaghetti or rigatoni—and optionally topped with freshly grated Parmesan and basil, this recipe is perfect for both busy weeknights and cozy weekend dinners. With just 15 minutes of prep, the Eggplant Bolognese is as easy as it is delightful. Perfect for vegetarians and pasta lovers alike, it's a must-try addition to your meal rotation.
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 28 ounces crushed tomatoes (canned)
- 0.5 cup dry red wine
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup parmesan cheese, grated (optional for serving)
- to taste salt
- to taste black pepper
- 16 ounces cooked pasta (spaghetti or rigatoni)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the eggplants into small, 1/2-inch cubes, toss with 2 tablespoons of olive oil, salt, and pepper, and spread them out evenly on the prepared baking sheet.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and softened. Set aside.
In a large skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender and starting to caramelize.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Pour in the dry red wine, scraping the bottom of the pan to deglaze, and let it simmer for 2-3 minutes to reduce slightly.
Add the roasted eggplant, crushed tomatoes, dried oregano, dried thyme, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.
Reduce the heat to low, cover the skillet, and simmer the sauce for 30 minutes, stirring occasionally. Add a splash of water if the sauce becomes too thick.
Taste and adjust seasoning with salt and pepper as needed.
Stir in the fresh basil just before serving. Serve the Eggplant Bolognese over cooked pasta of your choice.
Garnish with grated Parmesan cheese, if desired, and extra fresh basil.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 6488 mg | 282% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 81.6 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1794 mg | 138% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5399 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
