Eggplant and Mushroom Bolognese
This bolognese recipe is my new favorite pasta creation, because it really has the flavor and texture of a classic Italian meat sauce. Mushrooms and eggplant are often used to replace meat, so when they are diced finely and sautéed with Italian seasoning, the result is a phenomenal sauce that you’ll love more than the meat version! Don’t leave out the tomato paste, as it creates a richness in flavor that can’t be missed!
Serving Size: 4 portions
Prep time: 5 minutes
Cooking time: 15 minutes
What (your ingredients):
1 tablespoon olive oil
½ large yellow onion, finely diced
Dash of salt
1 tablespoon tomato paste
1 8.oz package baby bella mushrooms
½ teaspoon Italian seasoning
Pinch of red pepper flakes (optional)
Cracked black pepper to taste
1 jar favorite tomato sauce
4 oz. spaghetti
Basil to top
How (your directions):
Bring a large pot of water to a boil and salt generously (pasta water should taste like the saltiness of the ocean).
Meanwhile, heat olive oil in a large fry pan over medium heat and sauté onions with a pinch of salt until slightly translucent, about 5 minutes.
Cut eggplant into a small dice and add to onions. Push onions and eggplant to one side of the fry pan. Add the tomato paste directly to the heat and allow to cook for one minute. Then, stir all ingredients together and continue to sauté.
Add spaghetti to boiling, salted water and cook to al dente or 1 minute shorter than package instructions (about 7 minutes).
Finely dice the mushrooms and add to vegetable mixture. Add Italian seasoning, pepper, and red pepper flakes if using.
When mushrooms have browned, add jar of your favorite tomato sauce and reduce heat to low.
Add 1 ladle of pasta water to sauce before draining water (the starch of pasta water thickens the sauce).
Serve the eggplant and mushroom Bolognese over spaghetti with a drizzle of olive oil and a few basil leaves.
Why (the science): Did you know that eggplant can help lower blood pressure and cholesterol!?