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
273
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup dry red wine
  • 1 medium-sized onion, chopped
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 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.

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.

Nutritional Facts

Total Fat
2g
2%
Sugar
7g
N/A
Saturated Fat
0.3g
1.5%
Protein
11g
23%
Carbs
56g
19%
Vitamin A
158µg
18%
Vitamin B6
0.4mg
20.3%
Vitamin C
18mg
29%
Vitamin E
2mg
8%
Vitamin K
13µg
17%
Calcium
127mg
13%
Fiber
5g
19%
Folate (food)
71µg
N/A
Folate equivalent (total)
71µg
18%
Iron
3mg
19%
Magnesium
113mg
28%
Monounsaturated
0.8g
N/A
Niacin (B3)
6mg
30%
Phosphorus
257mg
37%
Polyunsaturated
0.7g
N/A
Potassium
798mg
23%
Riboflavin (B2)
0.4mg
23.8%
Sodium
207mg
9%
Thiamin (B1)
0.9mg
62.8%
Zinc
2mg
15%