# Eggplant Bolognese: A Tasty Vegan Variation on a Classic Recipe
Each time we introduce another bolognese to the blog (Indeed, we already have editions 1, 2, 3, and 4), you can be sure it’s something unique! This latest rendition features eggplant, making it the ideal bolognese for the end of summer. It’s light yet fulfilling, creamy yet vibrant, and packed with robust Italian-inspired flavors — everyone will be craving more!
What’s even better? It’s super simple to prepare — just **1 pot** needed! So, why wait? Start boiling that pasta water!
## What Is Bolognese?
[Bolognese](https://en.wikipedia.org/wiki/Bolognese_sauce) is a traditional Italian sauce that derives its name from the Italian city of Bologna. It is usually crafted with meat, soffrito (a blend of onions, celery, and carrots), white wine, milk, and tomato paste or sauce, all simmered to develop a rich, flavorful sauce.
Our eggplant variant departs from the classic as it omits meat (and adds eggplant) while utilizing dairy alternatives. However, the essence of the dish remains quite close to traditional bolognese and feels so hearty that it just might win over even the staunchest veggie skeptics!
## How to Prepare Eggplant Bolognese
This **1-pot** eggplant bolognese is just what you need for a delightful pasta evening, without the hassle! It begins with sautéing onion and carrots to create a delicious, savory-sweet foundation. Then, we introduce eggplant (chopped into very small dice) and let it cook until tender and browned (hello, taste!).
Enhance the flavor further with garlic and red pepper flakes and by deglazing the pan with wine. Crushed tomatoes and tomato paste provide a **vibrant, tomato-centric sauce**, while a splash of dairy-free milk (we prefer [homemade cashew milk](https://minimalistbaker.com/how-to-make-cashew-milk/)) adds a subtle **creaminess and depth**. The finishing flavor elements include dried Italian herbs (basil + oregano), sea salt, and maple syrup to balance the tanginess of the tomatoes.
After all ingredients are combined in your pot, it’s time to let the heat work its charm. Simmering for a minimum of 20-30 minutes allows the sauce to thicken and intensifies the flavors as the liquid reduces. If you have the luxury of time, you can let it simmer for up to an hour for even deeper flavor!
When it has finished simmering, you will end up with a wonderfully delicious, plant-powered sauce ideal for pairing with your preferred pasta! It would also taste delightful over [polenta](https://minimalistbaker.com/easy-vegan-polenta-super-creamy/) and is enhanced with a topping of fresh basil and our [homemade vegan parmesan cheese](https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/).
We believe you will absolutely LOVE this eggplant bolognese! It’s:
– Rich
– Savory
– Creamy yet bright
– Light yet fulfilling
– Simple to prepare
– & DELICIOUS!
It’s the ideal dish for a late summer pasta evening! While it’s quick enough for a weeknight, it’s also impressive enough to serve to dinner guests, particularly when paired with our [Simple Vegan Meatballs](https://minimalistbaker.com/simple-vegan-meatballs/), [Pesto Turkey Meatballs](https://minimalistbaker.com/pesto-parmesan-turkey-meatballs-dairy-egg-free/), or [Chickpea Caesar Salad (30 Minutes!)](https://minimalistbaker.com/chickpea-caesar-salad/).
## Additional Eggplant Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo [@minimalistbaker](https://www.instagram.com/minimalistbaker/) on Instagram. Cheers, friends!
### Recipe: Eggplant Bolognese
**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 4
#### Ingredients
– 1/4 cup olive oil
– 1 cup finely diced yellow onion
– 1/2 cup finely chopped carrots
– 4 cups diced eggplant (1/4 inch cubes)
– 4 cloves garlic (minced)
– 1/2 tsp red pepper flakes
– 2 tbsp tomato paste
– 1/2 cup dry red or white wine (optional)
– 1 (28-oz) can crushed tomatoes
– 1 cup dairy-free milk (homemade cashew preferred)
– 1-2 tsp