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Health Starts Here Eggplant Bolognese

Eggplant BologneseWhile Bolognese is traditionally an Italian meat sauce, we have taken some liberties with this recipe and created an eggplant-based sauce that’s meatless but just as hearty. By using eggplant and mushrooms instead of ground beef, we turn the focus to vegetables while keeping the robust texture and adding some nutrients to boot! 

Easy to make on a weeknight or perfect for a Sunday afternoon (if you want to save some for leftovers), it’s as simple as this:

1) First, cook your aromatic vegetables (onion, carrot, celery and garlic) in a small amount of red wine in a large (and we do mean large!) pot. Add the chopped eggplant and mushrooms along with some fragrant rosemary and cook these down until they become very tender and most of the liquid evaporates.

2) Stir in the tomato paste, followed by canned tomatoes (look for the ones that don’t have any salt added), vegetable broth and black pepper. Heat to a boil, then reduce and simmer while you move on to cooking a big pot of whole-wheat pasta or baking a spaghetti squash.

HSH3) Finish the sauce by stirring in a little unsweetened almond milk for creaminess and fresh basil for a punch of flavor and enjoy as you like (over the pasta or spaghetti squash). Remaining sauce will freeze well, if you have any!

For the full recipe with detailed instructions, visit the Eggplant Bolognese recipe page. Where else have you found a great way to turn a dish into a meatless meal? Tell us below!

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Jean Santin says …

I love your store and travel 45 minutes each week! Will we ever get a store in Flemington N.J.? We have been eating organic before trendy people even knew what it was. I remember when I use to go to a store AND SEE THREE DRIED UP STRING BEANS AND THEN WONDER WHAT WE WERE GOING TO EAT! It is a pleasure for me to shop each week because it is now a shopping experience! i also have been to your London store it was a three story event. Loved it!!!! Ate lunch there every day!!! Keep up the Great work Jean

Stacey says …

I love that your blog features so many meat-free dishes! It depends on the ethnicity of the dish, but I largely rely on beans as the main meat substitute. For Mexican-inspired food, we turn to black, kidney, or pinto beans in place of the meat. Indian food gets lentils and Italian often gets some sort of creamy white bean. If we make just vegetables as the main course, we often have a serving of grains or pasta with it to fill us up. Soups are paired with homemade or artisan bread.

Alisa says …

This is a wonderful recipe and one I hope to try real soon.