Easy Eggplant Bolognese

Silky roasted eggplant transforms into a stunning, lighter bolognese that tastes like summer in a bowl—rich and deeply savory without the heaviness of traditional meat sauce.

Ingredients:

• 1 large eggplant, diced into small cubes
• 2 tbsp olive oil
• 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, pepper, and red pepper flakes to taste
• Fresh basil for serving
• Pasta of choice for serving

Method:

1. Toss diced eggplant with olive oil, salt, and pepper. Roast at 425°F for 20 minutes until golden and tender.
2. In a large pot, sauté onion over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste and cook for 2 minutes to deepen the flavour.
4. Add crushed tomatoes, oregano, and roasted eggplant. Simmer for 15 minutes.
5. Stir in cream and season with salt, pepper, and red pepper flakes. Simmer 5 more minutes.
6. Serve over hot pasta, garnished with fresh basil.

Full recipe at Minimalist Baker →

Chef's tip: Roasting the eggplant beforehand concentrates its flavour and prevents wateriness—this one step is what makes this taste genuinely luxurious rather than watery.