Easy Eggplant Bolognese

This one-pot wonder swaps traditional meat for silky eggplant, creating a bolognese that's light yet deeply satisfying—perfect for when you want something bold and Italian without the fuss of a long braise.

Ingredients:

• 2 tbsp olive oil
• 1 medium eggplant, diced into small cubes
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup heavy cream or cashew cream
• 1 tsp dried oregano
• Salt and pepper to taste
• Pinch of sugar
• Fresh basil for serving
• Parmesan cheese
• 1 lb pasta (pappardelle or tagliatelle work beautifully)

Method:

1. Heat olive oil in a large pot over medium-high heat. Add diced eggplant and cook for 5–7 minutes until it begins to soften and brown slightly.
2. Add onion and garlic, stirring often for 2–3 minutes until fragrant.
3. Stir in tomato paste, cooking for 1 minute to deepen the flavor.
4. Pour in crushed tomatoes, oregano, salt, pepper, and a pinch of sugar. Simmer for 15–20 minutes, stirring occasionally.
5. Stir in cream until silky and combined. Taste and adjust seasoning.
6. Meanwhile, cook pasta according to package directions; drain and reserve ½ cup pasta water.
7. Toss pasta with sauce, adding pasta water as needed for flow.
8. Serve topped with fresh basil and Parmesan.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip browning the eggplant first—those caramelized edges give the sauce real depth and prevent it from tasting watery.