Eggplant Bolognese

Name: Eggplant Bolognese
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: Salt and pepper; 6 tablespoons extra-virgin olive oil; 1 pound Italian eggplant, peeled and chopped into 1/4-inch pieces (4 packed cups); 6 ounces cremini (or white button) mushrooms, finely chopped (2 cups); 1/2 cup finely chopped white onion; 1/2 cup finely chopped carrot; 3 garlic cloves, minced; 2 tablespoons tomato paste; 3 cups mushroom broth (or vegetable stock); 1 cup canned whole tomatoes, crushed with your hands; 1 teaspoon dried oregano; 1 basil sprig, plus chopped basil for garnishing; 1 pound rigatoni, fusilli or other short pasta; 2 tablespoons unsalted butter; Freshly grated Parmesan, for serving

By Kay Chun

Published July 25, 2024

Eggplant Bolognese — Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

Total Time: 1¼ hours
Prep Time: 20 minutes
Cook Time: 55 minutes
Rating: 5(1,679)
Comments: Read comments

Eggplant and mushrooms come together in place of ground beef in this hearty vegetarian pasta that delivers the depth of a more traditional Bolognese sauce. Use Italian eggplant, which is widely available and has silky, sweet flesh. Peeling the eggplant helps it brown and cook more quickly, and encourages it to partially melt into the sauce as it simmers. Earthy mushroom broth fortifies the vegetable-rich sauce with deeper savory flavor. Serve the pasta with a simple green salad and crusty bread.

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Ingredients

Yield:4 servings

Salt and pepper
6tablespoons extra-virgin olive oil
1pound Italian eggplant, peeled and chopped into ¼-inch pieces (4 packed cups)
6ounces cremini (or white button) mushrooms, finely chopped (2 cups)
½cup finely chopped white onion
½cup finely chopped carrot
3garlic cloves, minced
2tablespoons tomato paste
3cups mushroom broth (or vegetable stock)
1cup canned whole tomatoes, crushed with your hands
1teaspoon dried oregano
1basil sprig, plus chopped basil for garnishing
1pound rigatoni, fusilli or other short pasta
2tablespoons unsalted butter
Freshly grated Parmesan, for serving

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of salted water to a boil over high.
Step 2
In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium-high. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate.
Step 3
Add the remaining 2 tablespoons oil and the mushrooms to the pot. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, season with salt and pepper 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.
Step 4
Stir in broth, tomatoes, oregano, basil sprig 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.
Step 5
While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
Step 6
Add pasta, butter and ½ cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.
Step 7
Divide pasta among bowls. Top with chopped basil and cheese; serve warm.

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Ratings

5 out of 5

1,679 user ratings

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Comments

SGodin1 year ago

This recipe seemed a bit underwhelming when I taste-tested it at the cooking time specified in the recipe. I've been letting it gently simmer for an extra hour or so; it's thickening up beautifully and developing a lovely rich flavor with the extra time.

JSteele1 year ago

I thought it was a bit bland at first, but the more I ate, the better I liked it. Still think it could benefit by the addition of a wee bit of red pepper flakes at the end of Step 3. As usual, the prep and cooking times given are wildly optimistic. I am not a slow moving cook, and it took me twice as long to prepare this dish. Wish the Times would get honest about prep and cooking times.

Christine1 year ago

Addition to my previous note: I used a splash of dry red wine to de-glaze the pot after sauteeing the vegetables—a traditional bolognese recipe usually calls for it.

Chares1 hour ago

Takes a little longer to prep, but totally worth it. Rich, dense flavors combined to make the pasta and the sauce really really good.

Deb21 hours ago

Also, used half of the liquid and cooked the partially peeled eggplant in the oven for 15 minutes at 425.

Ahdah1 day ago

Before making the bolognese, I read the reviews and decided to use the red pepper flakes for extra flavor. I was at the farmers'' market on Saturday and bought a mix of wild mushrooms and I use those. It was delicious and I will make again. My daughter has a gluten allergy so sauce was served over polenta. This is a keeper. Thanks N Y Times.

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