Eggplant Bolognese

 Makes 4 to 6 servings. 

 

Ingredients 

 • 1 medium eggplant (about 1 pound) 

• 1 pound cremini mushrooms (about 2 pints), stems removed and sliced 

• 2 tablespoons olive oil 

• 1 medium onion, finely chopped 

• 2 stalks celery, finely chopped 

• 2 medium carrots, peeled and finely chopped 

• 1 teaspoon kosher salt, divided 

• 2 cups dry red wine (such as Chianti) 

• 3 cloves garlic, minced 

• 1 tablespoon finely chopped fresh basil leaves 

• 2 teaspoons finely chopped fresh oregano leaves 

• 1 teaspoon finely chopped fresh thyme leaves 

• 1/4 cup tomato paste 

• 1 (28-ounce) can crushed tomatoes 

• 8 ounces dry rigatoni or penne pasta 

• For garnish: Fresh herbs, nutritional yeast, or Parmesan cheese 

Method 

1. Bake the whole eggplant: Heat the eggplant in the middle of the oven at 350°F. Bake until very tender (1-1 1/2 hours). After it has been cooked, leave it to cool.

2. Brown the mushrooms: Meanwhile, heat a large frying pan over a medium-high heat until hot. Add 3/4 of the mushrooms and brown (stir occasionally), until they've shrunk by about half. This should take around 8-10 minutes. Once done, set the pan aside. 

 

3. Make the Soffritto: Heat the oil in a large Dutch oven over a medium heat until it is shimmering. Add the onion, carrots and celery, and season with 1/4 teaspoon of salt. Cook, stirring often, until the vegetables are softened. This will take 10-12 minutes. 

 

4. Add the wine: Pour the wine into the Soffritto mixture and mix well. Reduce the wine by half - 5 to 7 minutes.

5. Add the aromatics and tomato paste: Add the basil, garlic, oregano, thyme, and tomato paste and cook until the mixture has thickened and becomes fragrant. This should take about 5 minutes.

6. Add the eggplant and tomatoes: Peel and coarsely chop the cooled eggplant. Add the eggplant, the remaining mushrooms, crushed tomatoes, and 1/2 a teaspoon of salt to the mixture and stir until thoroughly combined.

7. Simmer: Reduce the heat to low and cover. Let it simmer for about an hour. Remember to stir occasionally to prevent scorching. 

 

8. Cook the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.

 

9. Finish the pasta in the sauce: Drain the water and add the cooked pasta to the sauce. Let it cook in the sauce for a further 2 minutes.

10. Garnish with herbs: Serve with fresh chopped herbs and Parmesan cheese (if desired).

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.