One Pot Eggplant Bolognese
A fresh and savory pasta sauce that uses tender eggplant to make a satisfying meatless meal.
recipesbynani.comThere is something so comforting about a big bowl of pasta, and this eggplant version is one of my absolute favorites. It is light enough for a summer evening but hearty enough to keep everyone full and happy at the dinner table.
Since this all comes together in one single pot, cleaning up is just as easy as the cooking process. I like to keep the eggplant pieces small so they practically melt into the tomato sauce, which gives it a wonderful texture that feels just like a traditional ragu.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 medium eggplant, diced small
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 pound cooked pasta of your choice
- Fresh basil and grated parmesan for serving
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced eggplant to the pot and cook until it is soft and slightly browned, which takes about eight minutes.
- 3
Stir in the onion and garlic, cooking for another few minutes until the onion is translucent.
- 4
Add the tomato paste, dried oregano, and red pepper flakes, stirring well to coat the vegetables.
- 5
Pour in the crushed tomatoes and season with salt and pepper.
- 6
Lower the heat and let the sauce simmer for about ten minutes so all the flavors come together.
- 7
Toss your cooked pasta directly into the pot with the sauce and stir until everything is well coated.
- 8
Serve warm with a sprinkle of fresh basil and parmesan cheese.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat this gently on the stove with a splash of water if the sauce gets too thick. It tastes even better the next day once the flavors have had time to meld.
Made this recipe? Let us know how it went.
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