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Eggplant Bolognese

Posted on September 10, 2019 8:00 PM

Eggplant Bolognese

Ingredients 

1 (16-oz.) eggplant 

3 tablespoons extra-virgin olive oil

1 small yellow onion, diced 

4 ounces baby bella mushrooms

3 cloves of minced garlic

1 tablespoon oregano 

1/3 cup balsamic vinegar  

2 (28 oz.) can crushed tomatoes 

1 (6 oz.) can of tomato paste

6 oz. spaghetti 

1/4 cup heavy cream 

3/4 teaspoon kosher salt 

Pepper, to taste

Shaved parmesan cheese

1/4 cup loosely packed, roughly chopped basil leaves

Directions

Using a food processor or box grater, finely shred eggplant. Squeeze excess liquid from eggplant using cheesecloth or a clean kitchen towel (discard liquid). 

In a large pan, heat 2 tablespoons of extra-virgin olive oil over medium-high heat.

Add diced onion and cook until translucent for about 3 to 4 minutes. Add mushrooms and cook until mushrooms begin to brown for another 3 to 4 minutes. 

Add shredded eggplant and cook until browned, about 6 minutes. Stir in garlic and oregano, stirring occasionally for about 1 to 2 minutes, until fragrant. Deglaze the bottom of the pan by adding the balsamic vinegar and make sure to stir and scrape in order to loosen browned bits. Continue to stir for about 1 minute before adding the crushed tomatoes and tomato paste. 

Bring to a boil, cover and reduce heat to low, stirring occasionally for 30-45 minutes. Bring a large pot of salted water to a boil and cook spaghetti according to package directions.

Stir heavy cream, kosher salt and pepper (to taste) into sauce. Divide and ladle about sauce over each. Sprinkle evenly with parmesan and basil leaves. Add additional salt and pepper to taste.