I don't like eggplant. Surprise.
I don't like eggplant, but I'm still here to give you this amazing recipe for vegetable bolognese that has casted the eggplant in a supporting role, because I am just that kind of person. My dislike of eggplant isn't a repulsion. I can eat it no problem. I just don't crave it like I crave just about every other food on this planet. Ok, ok...beets are kind of weird too. But the funny thing about eggplant is that I LOVE to cook it. It's spongy like consistency allows it to soak up flavors, however, that isn't to say that it lacks its own flavor. Eggplant parmesan is one of my favorite things to cook. Lucky for me, it's a highly requested meal in my family. Clearly, the disdain for eggplant is not genetic.
The zucchini and mushrooms make up for the eggplant in this vegetable bolognese sauce. I love both ingredients so much. I know zucchinis aren't as popular in the winter months, but you should still be able to find them in your grocery store. This sauce is the perfect weeknight recipe recipe for a healthy January. I poured the sauce over whole wheat spaghetti and enjoyed it for many lunches last week.
1 medium sized eggplant diced into 1/4 inch pieces
1 tsp salt
1 zucchini diced into 1/4 inch pieces
2 cups cremini mushrooms
1 28 oz can crushed tomatoes
1 medium onion diced
4 tbsp olive oil
3 cloves garlic minced
1 tbsp tomato paste
2 tsp dried thyme
2 tsp dried oregano
1/2 cup dry red wine
1 box whole wheat spaghetti
salt and pepper
Place diced eggplant in a colander and drizzle with 1 teaspoon salt. Let sit for 30 minutes so the excess water drains out from the eggplant. Heat olive oil in a large dutch oven over medium heat. Add onions and garlic and cook until fragrant and the onions are translucent (roughly 3 minutes). Add in eggplant, zucchini and mushrooms. Cook until vegetables become soft, about ten minutes. Add in tomato paste and stir to coat vegetables. Cook for an addition minute. Add in red wine, crushed tomatoes, thyme, oregano, and salt and pepper to taste. Cover and cook for 20 - 25 minutes. Meanwhile, bring a salted pot of water to boil. Add pasta and cook according to box directions. Top pasta with the veggie sauce and serve immediately.
1 tsp salt
1 zucchini diced into 1/4 inch pieces
2 cups cremini mushrooms
1 28 oz can crushed tomatoes
1 medium onion diced
4 tbsp olive oil
3 cloves garlic minced
1 tbsp tomato paste
2 tsp dried thyme
2 tsp dried oregano
1/2 cup dry red wine
1 box whole wheat spaghetti
salt and pepper
Place diced eggplant in a colander and drizzle with 1 teaspoon salt. Let sit for 30 minutes so the excess water drains out from the eggplant. Heat olive oil in a large dutch oven over medium heat. Add onions and garlic and cook until fragrant and the onions are translucent (roughly 3 minutes). Add in eggplant, zucchini and mushrooms. Cook until vegetables become soft, about ten minutes. Add in tomato paste and stir to coat vegetables. Cook for an addition minute. Add in red wine, crushed tomatoes, thyme, oregano, and salt and pepper to taste. Cover and cook for 20 - 25 minutes. Meanwhile, bring a salted pot of water to boil. Add pasta and cook according to box directions. Top pasta with the veggie sauce and serve immediately.
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