Easy Eggplant Bolognese

This one-pot eggplant bolognese is a late-summer revelation—hearty enough to satisfy but bright and light enough that you won't feel weighed down, with silky roasted eggplant doing the heavy lifting instead of meat.

Ingredients:

• 2 medium eggplants, diced into ½-inch cubes
• 3 tablespoons olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup heavy cream (or crème fraîche)
• 1 teaspoon dried oregano
• Salt, pepper, and red pepper flakes to taste
• Fresh basil and Parmesan for serving
• Pasta of choice (about 1 pound)

Method:

1. Heat olive oil in a large pot over medium-high heat and sauté the diced eggplant until golden and tender (about 8 minutes), stirring occasionally. Transfer to a plate.
2. In the same pot, cook the onion until softened (3 minutes), then add garlic and cook for another 30 seconds.
3. Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and oregano. Return eggplant to the pot and simmer for 15 minutes.
4. Stir in the cream and season with salt, pepper, and red pepper flakes. Simmer for 5 more minutes.
5. Meanwhile, cook pasta according to package directions and drain.
6. Toss pasta with sauce, finish with fresh basil and Parmesan.

Full recipe at Minimalist Baker →

Chef's tip: Roast the eggplant cubes on a sheet pan at 425°F for 12 minutes before adding them—this gives them deeper, caramelized flavor and keeps them from turning mushy in the sauce.