# Eggplant Bolognese: A Tasty Plant-Based Variation on a Classic
When we introduce yet another bolognese to the blog (Yes, we already boast versions 1, 2, 3, and 4), you can bet it’s something unique! This latest recipe features eggplant, making it the ideal bolognese for the end of summer. It’s light yet fulfilling, creamy yet vibrant, and brimming with robust Italian-inspired flavors — everyone will be coming back for more!
Even more exciting? It’s incredibly easy to prepare — just **1 pot** needed! What are you waiting for? Start boiling that pasta water!
## What is Bolognese?
Bolognese is an Italian sauce named after the city of Bologna in Italy. It usually contains meat, soffrito (onions, celery, and carrots), white wine, milk, and tomato paste or sauce, all simmered to create a rich and flavorful sauce.
Our eggplant rendition deviates from the classic as it omits meat (and includes eggplant) and uses dairy alternatives. However, the dish remains quite similar to traditional bolognese and is so hearty it might win over even the most die-hard veggie skeptics!
## How to Prepare Eggplant Bolognese
This **1-pot** eggplant bolognese is everything you desire for a cozy pasta evening, without the hassle! It begins by sautéing onion and carrots to form a simple, savory-sweet base. Next, we incorporate eggplant (cut into tiny cubes) and allow it to sauté until it softens and browns (hello, flavor!).
Enhance the flavor even more with garlic and red pepper flakes, and deglaze the pan with wine. Crushed tomatoes and tomato paste guarantee a **vivid, tomato-centric sauce**, and a splash of dairy-free milk provides a gentle **creaminess and richness**. The final flavor accents include dried Italian herbs (basil + oregano), sea salt, and maple syrup to counteract the tomatoes’ acidity.
Once all the ingredients are combined in your pan, let the heat work its magic. Simmering for at least 20-30 minutes allows the sauce to thicken and intensifies the flavors as liquid evaporates. If you have a bit more time, letting it simmer for up to an hour yields even richer flavor!
When the simmering is complete, you’ll have a delightful, plant-powered sauce ideal for pairing with your favorite pasta! It would also be wonderful over polenta and enhanced by garnishing with fresh basil and homemade vegan parmesan cheese.
We believe you’ll ADORE this eggplant bolognese! It’s:
– Rich
– Savory
– Creamy yet bright
– Light yet fulfilling
– Easy to whip up
– & SO delicious!
It’s the perfect meal for a late summer pasta night! While quick enough for a weekday, it’s impressive enough to serve to dinner guests, particularly when accompanied by our Simple Vegan Meatballs, Pesto Turkey Meatballs, or Chickpea Caesar Salad.
## More Eggplant Dishes
If you try this recipe, share your thoughts with us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
### Recipe: Eggplant Bolognese
#### 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 suggested)
– 1-2 tsp dried Italian seasoning
– 1/2 tsp sea salt
– 1-2 tsp maple syrup
#### For Serving (optional)
– Freshly chopped basil
– Vegan parmesan cheese
– Pasta (recommended: pappardelle or rigatoni)
#### Instructions
1. Heat a large pot over medium heat. When warm, add olive oil and onion. Sauté until translucent, about 5 minutes, then add carrots. Continue sautéing until the onion begins to color and the carrots soften.
2. Incorporate the eggplant and cook for about 10 minutes, stirring occasionally, until softened. If the mixture appears dry, cover the pan to allow the eggplant to steam slightly.
3. Mix in garlic and red pepper flakes and sauté for 1-2 minutes until aromatic.
4. Add tomato paste and cook, stirring frequently, to eliminate any raw tomato flavor.
5. Deglaze the pan with your preferred liquid, stirring continuously to