Vegan Eggplant Bolognese Sauce
Personally, I find this even tastier than a traditional (American) red sauce with ground meat. The [rep takes 45 minutes, and cooking time is 45 minutes; this quantity serves 6-8, depending.
1 medium eggplant, cut into 1” dice (about six cups)
2-3 tablespoons olive oil
1 small onion, finely diced
1 celery stalk, finely diced
1 medium carrot, grated
3 garlic cloves, crushed
Sea salt and freshly ground pepper to taste
2 x 15 oz cans crushed or diced tomatoes
1 x 6 oz can tomato paste, made up with equal amount water
1 tsp dried oregano, or 1 Tbsp minced fresh oregano
2 Tbsp minced fresh flat-leaf parsley
1 bunch fresh basil, stems removed and leaves torn into large pieces
Optional: ½ tsp red pepper flakes
1. Cut up the eggplant, sprinkle generously with salt, and set aside in a colander for 30 minutes. Rinse and pat dry.
2. In the meantime, heat a good dollop of olive oil in a heavy cast iron pan – Le Creuset, for example – over a medium flame. Add the onions, celery and carrot, and sauté for 8-10 minutes, until the onions are soft and transparent. Season with salt and pepper.
3. Add a bit more oil, and stir in the garlic and the eggplant until coated with oil. Continue to cook, stirring, for five minutes until the eggplant begins to soften. Pour in the wine and let simmer until almost dry.
4. Add the tinned tomatoes and tomato puree and stir well. Add the oregano and parsley; season with salt and pepper. Cover the pan and simmer for 20 minutes, until the eggplant is soft.
5. Add the fresh basil and correct the seasonings. If too thick for your taste, add a bit more hot water. Cook for another 2-3 minutes.
6. Serve hot over gluten-free pasta… or tacos… or brown rice… or raw zucchini spirals.
Click HERE for the printable file.