Eggplant Bolognese
Recipe for the week of February 3-7, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
4servings 20minutes
Cook Time
45minutes
Servings Prep Time
4servings 20minutes
Cook Time
45minutes
Ingredients
  • 6tablespoons olive oildivided
  • 2 Italian eggplantspeeled and diced
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 10 Button Mushroomsfinely chopped
  • 1/2 white onionfinely chopped
  • 1 carrotpeeled and finely chopped
  • 3 garlic clovesminced
  • 2tablespoons Tomato Paste
  • 3cups vegetable broth
  • 1cup canned whole tomatoes
  • 1teaspoon dried oregano
  • 1 fresh basil leafchopped
  • 2cups rigatoni
  • 1/2cup reserved pasta water
  • 2tablespoons butter
  • 1/8cup Parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil over high.
  2. In a large pot, heat half of the oil over medium-high. Add the eggplant and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a bowl.
  3. Lower heat to medium, add the remaining oil and mushrooms to the pot. Cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.
  4. Stir in broth, tomatoes, oregano, basil, salt, black pepper, and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes.
  5. While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve ½ cup of the pasta water before draining.
  6. Add pasta, butter, and pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated, and mixture is saucy, 2 to 3 minutes.
  7. Divide pasta among bowls. Top with chopped basil and cheese; serve warm.