Eggplant Bolognese

Eggplant Bolognese
Contributor
Eggplant Bolognese
Whole Foods Market
Eggplant Bolognese

The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.

Click here to see In Season: 6 Easy Eggplant Recipes.

8
Servings
66
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  dry red wine
  • medium-sized onion, chopped
  • carrots, chopped
  • stalk celery, chopped
  • cloves garlic, minced
  • medium-sized eggplant (about 1 pound), peeled and chopped
  • 12  Ounces  button or cremini mushrooms, chopped
  • 2  Teaspoons  chopped rosemary
  • 3  Tablespoons  no-salt-added tomato paste
  • One  28-ounce can no-salt-added crushed or diced tomatoes
  • 1 1/2  Cup  low-sodium vegetable broth
  • 1/4  Teaspoon  freshly ground black pepper
  • 2/3  Cups  plain unsweetened almond milk
  • 3  Tablespoons  chopped basil
  • 1  Pound  whole-wheat or other whole-grain pasta

Directions

Bring the red wine to a simmer in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring frequently, until the onion is translucent and very tender and most of the wine has evaporated, about 10 minutes.

Add the eggplant, mushrooms, and rosemary and cook until the vegetables are tender, about 5-10 minutes. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the tomatoes, broth, and pepper, and bring to a boil, stirring frequently.

Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally. Remove from the heat and stir in the almond milk and 2 tablespoons of the chopped basil.

Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente. Drain thoroughly. Serve the sauce over the pasta and garnish with the remaining basil.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
3mg
1%
Carbohydrate, by difference
6g
5%
Protein
3g
7%
Vitamin A, RAE
259µg
37%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
156µg
100%
Calcium, Ca
91mg
9%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
62µg
16%
Iron, Fe
1mg
6%
Magnesium, Mg
38mg
12%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
4µg
7%
Sodium, Na
211mg
14%
Water
174g
6%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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