Bolognese sauce traditionally is a meat sauce. This recipe for Eggplant Bolognese is a vegetarian or meatless Bolognese which is wonderful in the summer months when eggplant is in abundance.
If you like your sauce spicy, add a half teaspoon of crushed red pepper. Serve this Eggplant Bolognese with a nice crusty Italian or French bread.
- 2 tablespoons olive oil
- 2 1/4 cups chopped onion
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup courses chopped sundried tomatoes
- 8 cups chopped eggplant (about 1 1/2 pounds)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 (28-ounce) can whole tomatoes, undrained
- 10 ounce uncooked fettuccine
- 1 tablespoon kosher salt
- 1/4 cup small fresh basil leaves
- Soak sundried tomatoes in one cup of boiling water to rehydrate.
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper.
- cook 10 minutes until onions are translucent. Add eggplant, rehydrated sundried tomatoes, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper
- cook 20 minutes or until eggplant is very tender, stirring occasionally.
- Add tomato paste and cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add canned tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt.
- Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves and grated cheese (if desired).