Easy Eggplant Bolognese (1 Pot!)
Vegan eggplant bolognese made in 1 pot with simple methods! A bright, satisfying, Italian-inspired entrée perfect for late summer & beyond!
Servings 4
Ingredients
- 1/4 cup olive oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely diced carrots
- 4 cups diced eggplant (1/4 inch cubes // 1 medium eggplant yields ~4 cups or 345 g)
- 4 cloves garlic (minced or pressed // 4 cloves yield ~2 Tbsp or 18 g)
- 1/2 tsp red pepper flakes
- 2 Tbsp tomato paste
- 1/2 cup dry red or white wine (optional for additional flavor // or sub vegetable broth or water, it will just be a bit less flavorful)
- 1 (28-oz) can crushed tomatoes (optionally with basil)
- 1 cup dairy-free milk (we recommend homemade cashew for creaminess, but store-bought unsweetened unflavored will work // dairy would also work)
- 1-2 tsp dried Italian seasoning (or dried basil + oregano)
- 1/2 tsp sea salt (plus more to taste)
- 1-2 tsp maple syrup
FOR SERVING optional
- Freshly chopped basil
- Vegan parmesan cheese (dairy would also work)
- Pasta (we like pappardelle or rigatoni // gluten-free as needed)
Instructions
- Heat a large pot over medium heat. Once warm, add olive oil and onion. Sauté the onion until translucent, about 5 minutes, then add the finely diced carrots. Continue sautéing until the onion begins to take on some color and the carrots start to soften.
- Add the eggplant and cook for about 10 minutes, stirring occasionally, until softened. If the mixture looks dry, cover the pan with a lid, reduce the heat to low, and let the eggplant steam slightly.
- Stir in the garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant.
- Add the tomato paste and cook, stirring frequently, to remove raw tomato flavor.
- By now, you should see some bits of veggie sticking to the bottom of the pan — this is flavor! Just keep it from burning by stirring and watching the heat. Optionally, deglaze the pan with your liquid of choice — we prefer red wine, but white wine, broth, or even water will work. Stir continuously to loosen all the browned bits from the bottom of the pan.
- Once the liquid has evaporated and the pan looks dry, add the crushed tomatoes, dairy-free milk, Italian seasoning, sea salt, and maple syrup and stir to combine. Reduce the heat to medium-low and cover completely. Let the sauce simmer for at least 20–30 minutes, stirring occasionally. If you have the time, this sauce only gets better with a longer cook — we love letting it go for up to an hour on low. Just be sure to stir occasionally to prevent sticking or burning.
- Taste and adjust as needed, adding more salt for overall flavor, maple syrup to balance the acidity of the tomatoes, or a splash of dairy-free milk for added richness.
- Serve over hearty noodles like pappardelle or rigatoni (though classic spaghetti works well, too). Garnish with fresh basil and (vegan) parmesan cheese, if desired.
- Leftover sauce and pasta will keep in separate airtight containers in the refrigerator for up to 3-4 days, or you can freeze the sauce for 1 month (or even longer). Reheat sauce on the stovetop over low-medium heat until warmed through.
Notes
*If you’d like to add more protein, there are several options! For a vegan option, top with our Simple Vegan Meatballs, serve with lentil pasta, or stir in ~1-2 cups cooked red lentils when adding the crushed tomatoes. For a vegetarian option, serve with grated parmesan. For a meat option, serve with our Pesto Turkey Meatballs, or add 1 lb ground beef after sautéing the eggplant and cook until browned (this requires a wide, large pot to allow enough room for browning).
*Inspired by the NY Times Cooking.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by the NY Times Cooking.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 284 Carbohydrates: 31.9 g Protein: 6.6 g Fat: 17.1 g Saturated Fat: 2.5 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 11.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 689 mg Potassium: 1040 mg Fiber: 8.3 g Sugar: 17.1 g Vitamin A: 553 IU Vitamin C: 27 mg Calcium: 105 mg Iron: 3.7 mg