Eggplant Bolognese

Name: Eggplant Bolognese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: Salt and pepper; 6 tbsp extra-virgin olive oil; 1 lb Italian eggplant, peeled and chopped into 1/4-inch pieces (4 packed cups); 2 cups cremini mushrooms, finely chopped; 0.5 finely chopped yellow onion; 0.5 cup finely chopped carrot; 3 garlic cloves, minced; 1 tbsp tomato paste; 3 cup mushroom broth; 1 cup canned whole tomatoes, crushed with your hands; 1 tsp dried oregano; 0.5 teaspoon Red Chili Pepper, crushed; 1 basil sprig, plus chopped basil for garnishing; 1 lb rigatoni, fusilli or other short pasta; 2 tbsp unsalted butter; Freshly grated Parmesan, for serving

Inspired by a NYT recipe with a couple of modifications. I added crushed chili flakes, more mushroom stock and cooked the bolognese for an hour longer than the original recipe.

Allen_Lee

Prep20 min

Cook1 hr

Total1 hr 20 min

Servings4

Difficultyeasy

ItalianVegetarianDinner / SupperPasta

Ingredients

Salt and pepper
6 tbspextra-virgin olive oil
1 lbItalian eggplant, peeled and chopped into 1/4-inch pieces (4 packed cups)
2 cupscremini mushrooms, finely chopped
0.5finely chopped yellow onion
0.5 cupfinely chopped carrot
3garlic cloves, minced
1 tbsptomato paste
3 cupmushroom broth
1 cupcanned whole tomatoes, crushed with your hands
1 tspdried oregano
0.5 teaspoonRed Chili Pepper, crushed
1basil sprig, plus chopped basil for garnishing
1 lbrigatoni, fusilli or other short pasta
2 tbspunsalted butter
Freshly grated Parmesan, for serving

Instructions

1
Bring a large pot of salted water to a boil over high.
2
In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium-high. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate.
3
Add the remaining 2 tablespoons oil and the mushrooms to the pot. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.
4
Stir in broth, tomatoes, oregano, basil sprig, chili flakes and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 60 minutes.
5
While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
6
Add pasta, butter and 1/2 cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.
7
Divide pasta among bowls. Top with chopped basil and cheese; serve warm.