Eggplant Bolognese
Recipe Date:
September 1, 2025
Serving Size:
4
Cook Time:
01:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- salt and pepper
- 6 tbsps tablespoons extra-virgin olive oil
- 1 pound Italian eggplant, peeled and chopped into ¼-inch pieces (4 packed cups)
- 6 ozs ounces cremini (or white button) mushrooms, finely chopped (2 cups)
- 1/2 cup finely chopped white onion
- 1/2 cup finely chopped carrot
- 3 garlic cloves, minced
- 2 tbsps tomato paste
- 3 cups mushroom broth (or vegetable stock)
- 1 cup canned whole tomatoes, crushed with your hands
- 1 tsp dried oregano
- 1 basil sprig, plus chopped basil for garnishing
- 1 lb rigatoni, fusilli or other short pasta
- 2 tbsps unsalted butter
Directions
Tasting notes: The earthiness of the eggplant is delicious with this Pinot.
Serena's tips: This is a great dish but treat it like a traditional bolognese. Make the sauce in the morning, let the flavors meld before having it for dinner. We like roasting the eggplant (chopped, skin on, olive oil 350 degrees for about 20 min) to give it a little more depth and because peeling eggplant is not fun. And don't use whote button mushrooms, use whatever interesting brown mushrooms your store has.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1025692-eggplant-bolognese
Recipe courtesy of Kay Chun for the New York Times. Photo courtesy of Brian Gardner for the New York Times.
