Eggplant Bolognese
Published July 25, 2024
- Total Time
- 1¼ hours
- Prep Time
- 20 minutes
- Cook Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt and pepper
- 6tablespoons extra-virgin olive oil
- 1pound Italian eggplant, peeled and chopped into ¼-inch pieces (4 packed cups)
- 6ounces cremini (or white button) mushrooms, finely chopped (2 cups)
- ½cup finely chopped white onion
- ½cup finely chopped carrot
- 3garlic cloves, minced
- 2tablespoons tomato paste
- 3cups mushroom broth (or vegetable stock)
- 1cup canned whole tomatoes, crushed with your hands
- 1teaspoon dried oregano
- 1basil sprig, plus chopped basil for garnishing
- 1pound rigatoni, fusilli or other short pasta
- 2tablespoons unsalted butter
- Freshly grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
732 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 102 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 19 grams protein; 1323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil over high.
- Step 2
In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium-high. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate.
- Step 3
Add the remaining 2 tablespoons oil and the mushrooms to the pot. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.
- Step 4
Stir in broth, tomatoes, oregano, basil sprig and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes.
- Step 5
While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
- Step 6
Add pasta, butter and ½ cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.
- Step 7
Divide pasta among bowls. Top with chopped basil and cheese; serve warm.
Private Notes
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Cooking Notes
SGodin
This recipe seemed a bit underwhelming when I taste-tested it at the cooking time specified in the recipe. I've been letting it gently simmer for an extra hour or so; it's thickening up beautifully and developing a lovely rich flavor with the extra time.
JSteele
I thought it was a bit bland at first, but the more I ate, the better I liked it. Still think it could benefit by the addition of a wee bit of red pepper flakes at the end of Step 3. As usual, the prep and cooking times given are wildly optimistic. I am not a slow moving cook, and it took me twice as long to prepare this dish. Wish the Times would get honest about prep and cooking times.
Stella Luna
I’m finding that many recipes, this one included, taste even better made earlier in the day or even the day before and reheated. The melding of flavors takes more time. I enjoy cooking in the morning and just prepping salad or side in the evening. The luxury of being retired, but if I were still working it would just mean cooking on Mon. for Tues., while eating what I made on Sunday, etc. I could have reheated dinner each night in a snap and made the next night’s while the kids did homework.
Christine
Addition to my previous note: I used a splash of dry red wine to de-glaze the pot after sauteeing the vegetables—a traditional bolognese recipe usually calls for it.
Susan Bass
Delicious! Took note of other reviewers’ suggestions for longer cooking and went low and slow for an hour, then let the pot sit for another hour. I did make sure to finely chop the eggplant and mushrooms. I doubled everything except the broth and used a 28-ounce can of San Marzano tomatoes. I used two cups of veg broth (could not find mushroom broth). It’s important to salt and pepper each component as it cooks, and to use plenty of good Parmesan. Will def make again.
siouxiep
I rehydrated locally harvested morels because they were on hand. I always salt and rest and rinse the eggplant to throw off water. I rubbed eggplant chunks in oil and oven roasted them. The eggplant, onion and carrot came from the garden. This was delicious and worth repeating.
Jane
Instead of peeling and simmering the eggplant, I cut it in 1/2 inch pieces, tossed it with olive oil, and roasted it at 350 for half an hour, tossing once half way through. It added a lovely rich flavor and preserved all of the nutritional value. Also, I used about 1/2 the amount of liquid called for and cooked it longer once everything was in the pot. A big hit.
Patti Robbins
I followed another post's advice and made it in the morning to meld the flavors. I thought it was excellent and will definitely make it again.
Jane in Virginia
You can buy it. I use Better Than Bouillon concentrate.
The Recipe Takes A bit Care
Its gets fine when the vegetables are chopped into 5mm pieces and then appear like sauce bolognese. The acid of the canned tomatoes i balance with a bit Basica. Good to eat with a long lasting taste.
Ruth Z.
Can this sauce be frozen? I like to prepare foods ahead of time and have them on hand when needed. I wish the label "can be frozen" were added to many of the Time's recipes. Thanks.
Richard X
If you know that the prep and cooking times are always half the time you'll need, just multiply by 2.
Steve35
I would add much less broth, otherwise it's very watery. I added some plain tomato sauce, as well.
LisaD
Oh man! This was good, Make it in a pressure cooker, low for 30 min and let come back to normal pressure slowly, no cold water baths. Cuts cooking time and gives it the "next day" taste. I also used an immersion blender for a min, just to make the sauce cohesive and then added the cooked pasta right to the sauce.
Steve
This is yummy! Do it now in summer with FRESH ingredients: 1. Use fresh tomatoes, score the bottom, blanch, cool, peel and core. Its easy and fun to smush them with your hands. Let some of the juice drain by setting them aside in a bowl, add the juice back to the sauce as needed. 2 Being timid with herbs is a mistake and dried herbs are criminal in fresh herb season. I added rosemary for zing and my favorite, fresh tarragon. 3 Yes, deglazing with a little red or white wine.
Foodie
Delish but a bit blah. Next time: more garlic and onions, some red pepper flakes and red pepper, more salt and pepper. Used 1/2 lb of delillo rigatoni which was plenty. looked like picture as did some stick blending of sauce. Gently simmer to thicken after the blend.
Deb Brown
I used my instant pot to make this earlier in the day. I sauteed as instructed and then turned it on slow cook (med) for a while, finishing on high. I had some dried porcinis, so I made mushroom broth from soaking them and added chopped rehydrated mushrooms along with the criminis. I added a little balsamic vinegar and smoked paprika for a deeper flavor. My husband is making me freeze all of the leftovers for him to eat while I go out of town next week. Will definitely make again!
han
I read thru a lot of comments before attempting this dish. I cut the eggplant into 1/2" cubes and roasted in the oven with olive oil, salt, and pepper. 8oz of mush, a large onion, and a good handful of carrots. Used veggie better than bouillon as the broth, and doubled the garlic. Everything was measured from the heart. I cooked it in the morning on the stove, and then transfered to a crock pot to keep warm and stir throughout the day. Used chickpea roti, and it was delicious!
karen
Add more red pepper flakes, at least 1/2 teaspoon Add red wine
Learner
I wouldn't call it easy. It was delicious, and even my picky kindergarten grandson liked it once he decided to try it. Next time it will go together easier. And there will be a next time.
MAD
Add a dash of red wine. No need to add pasta water, just cook slowly on low and will thicken naturally
amish chef
Made it as recommended by other posters, reduced the cups to two. Only used two cups of broth - didn't need as long as other people said, just about 20 minutes. Used more crushed tomato and tomato paste than recommended - maybe that helped?
Blue Girl
I made this for dinner and my guests loved it. I served it over angel hair and since I had made the bolognese earlier in the day, I omitted the pasta water but added the butter. Delicious!
TomVancouver
For those of us who struggle prepping for vegan friends this is a keeper. As others have commented, long and slow is the key. I simmered it for 2 hours and the taste improved. Also added Henderson's relish (a vegan version of Worcestershire sauce, because that's what I had), and marmite (I know- its just another salty-umami), and a few chilli flakes, which were subtle in the end and may have added nothing.
Fiona
Based on several comments, I made changes and it turned out great. I doubled the recipe because I don't like ending up with unused ingredients like half an onion or can of tomato paste. I didn't double the stock but did add an extra cup at the end to thin it a little. As recommended, I deglazed with red wine, added red pepper flakes, and simmered it for an hour plus. So so good and I ended up with several freezer bags of leftover sauce since I cook for two. Thanks everyone for the suggestions
Wendy
Followed some advice from other commenters and also made my own adjustments: - Roast the eggplant 30 min for 350* - Used 28oz can of crushed tomatoes - Dropped everything into InstantPot with 1 cup of broth instead of 3 - 20 min high pressure, natural release Let it sit and meld for rest of afternoon, delicious!
Nan
I wanted to give this a five, but it was just meh. I ended up adding a jar of Prego, it helped. Needs umam.
Denise Arnold
After reading the many reviews/additions, I decided to forget the broth, add a small can of tomato sauce and water to the paste and diced tomatoes and roasted the eggplant and mushrooms together to save time. Let it slow simmer on the stove a good 30 mins. It was delicious! My husband, who is a carnivore, said it was very rich and meaty tasting. A bit of work though, but glad I got 2 additional containers to freeze. A great use of the season's eggplant!
2021JUN15
I couldn’t bear turning on the stove and the oven, so I skewered the mushrooms, cut the eggplant into slabs and threw them on the grill. Before adding tomatoes, I deglazed with dry rosé (it was open!). To give a little depth, I rehydrated porcinis in 1c of water and stirred the chopped porcinis and their strained liquid in with the tomatoes. Going light on liquid cut down the cook time but this was still a couple hours’ project. Really a lovely option for a meatless meal. Save it for a weekend!
poppa Gman
I did let it simmer and thicken a bit longer than suggested. A little more than an hour. It did get thicker and richer with the longer cook time! It was delicious!
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