Eggplant Bolognese

 

Ingredients 

 

 • 1 medium eggplant (about 1 pound) 

 

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

 

• 2 tbsp olive oil 

 

• 1 medium onion, finely chopped 

 

• 2 stalks celery, finely chopped 

 

• 2 medium carrots, peeled and finely chopped 

 

• 1 tsp kosher salt, divided 

 

• 2 cups dry red wine (such as Chianti)  OR grape/ cranberry/ pomegranate juice

 

• 3 cloves garlic, minced 

 

• 1 tbsp finely chopped fresh basil leaves 

 

• 2 tsp finely chopped fresh oregano leaves 

 

• 1 tsp 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. 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/ sub.- 

 

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

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

 

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

 

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

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

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