Easy Eggplant Bolognese (1 Pot!)

This vibrant, one-pot eggplant bolognese captures everything brilliant about Mediterranean cooking—bold tomato flavors, silky eggplant, and the kind of satisfying warmth that makes a weekend meal feel special without keeping you chained to the stove.

Ingredients:

• 2 tbsp olive oil
• 1 large eggplant, diced
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish
• Pasta of choice for serving
• Parmesan, optional

Method:

1. Heat olive oil in a large pot over medium-high heat. Add diced eggplant and cook 5–7 minutes until it starts to soften and brown slightly.
2. Stir in onion and garlic, cooking until fragrant, about 2 minutes.
3. Add tomato paste and stir constantly for 1 minute to deepen the flavor.
4. Pour in crushed tomatoes and broth. Season with oregano, red pepper flakes, salt, and pepper.
5. Simmer 20–25 minutes, stirring occasionally, until the eggplant is completely tender and the sauce thickens.
6. Taste and adjust seasoning. Serve over hot pasta, garnished with fresh basil and Parmesan if desired.

Full recipe at Minimalist Baker →

Chef's tip: Don't skip browning the eggplant first—those caramelized edges add serious depth and keep it from turning mushy in the sauce.