While 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 opens in a new tab.
3) 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 opens in a new tab. Where else have you found a great way to turn a dish into a meatless meal? Tell us below!
