When we add another bolognese to the blog (Yes, we already have versions 1, 2, 3, and 4), you know it’s something special! This newest version is made with EGGPLANT, meaning it’s the perfect bolognese for late summer. It’s light yet satisfying, creamy yet bright, and full of bold Italian-inspired flavor — everyone will be asking for seconds!
Even better? It’s a breeze to make — just 1 pot required! What are you waiting for? Get that pasta water boiling!
What is Bolognese?
Bolognese is an Italian sauce that gets its name from the Italian city of Bologna. It’s typically made with meat, soffrito (onions, celery, and carrots), white wine, milk, and tomato paste or sauce, all simmered to create a rich, flavorful sauce.
Our eggplant version strays from the traditional as it excludes meat (and includes eggplant) and incorporates dairy alternatives. But the rest of the dish is very similar to traditional bolognese and feels so hearty it might convert even the most adamant veggie skeptics!
How to Make Eggplant Bolognese
This 1-pot eggplant bolognese is everything you want for a cozy pasta night, minus the fuss! It starts with sautéing onion and carrots to create a simple, savory-sweet base. Next, we add eggplant (cut into very small cubes) and let it sauté until it has softened and browned (hello, flavor!).
Build the flavor even further with garlic and red pepper flakes and by deglazing the pan with wine. Crushed tomatoes and tomato paste ensure a bright, tomato-forward sauce, and a small amount of dairy-free milk (we like homemade cashew milk) gives it a gentle creaminess and richness. The final flavor touches include dried Italian herbs (basil + oregano), sea salt, and maple syrup to balance the acidity of the tomatoes.
Once all the ingredients are in your pan, it’s time to let the heat do its magic. Simmering for at least 20-30 minutes allows the sauce to thicken and concentrates the flavors as liquid evaporates away. If you have the time, you can let it continue simmering for up to an hour for even more flavor!
When it’s done simmering, you’ll be left with an oh-so delicious, plant-powered sauce perfect for serving with your favorite pasta! It would also be lovely over polenta and is elevated by garnishing with fresh basil and our homemade vegan parmesan cheese.
We think you’ll LOVE this eggplant bolognese! It’s:
Rich
Savory
Creamy yet bright
Light yet satisfying
Easy to make
& SO delicious!
It’s the perfect dish for a late summer pasta night! While quick enough for a weeknight, it’s also impressive enough to serve to dinner guests, especially paired with our Simple Vegan Meatballs, Pesto Turkey Meatballs, or Chickpea Caesar Salad (30 Minutes!).
More Eggplant Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4
- 1/4 cup olive oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely diced carrots
- 4 cups diced eggplant (1/4 inch cubes // 1 medium eggplant yields ~4 cups or 345 g)
- 4 cloves garlic (minced or pressed // 4 cloves yield ~2 Tbsp or 18 g)
- 1/2 tsp red pepper flakes
- 2 Tbsp tomato paste
- 1/2 cup dry red or white wine (optional for additional flavor // or sub vegetable broth or water, it will just be a bit less flavorful)
- 1 (28-oz) can crushed tomatoes (optionally with basil)
- 1 cup dairy-free milk (we recommend homemade cashew for creaminess, but store-bought unsweetened unflavored will work // dairy would also work)
- 1-2 tsp dried Italian seasoning (or dried basil + oregano)
- 1/2 tsp sea salt (plus more to taste)
- 1-2 tsp maple syrup
FOR SERVING optional
- Freshly chopped basil
- Vegan parmesan cheese (dairy would also work)
- Pasta (we like pappardelle or rigatoni // gluten-free as needed)
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Heat a large pot over medium heat. Once warm, add olive oil and onion. Sauté the onion until translucent, about 5 minutes, then add the finely diced carrots. Continue sautéing until the onion begins to take on some color and the carrots start to soften.
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Add the eggplant and cook for about 10 minutes, stirring occasionally, until softened. If the mixture looks dry, cover the pan with a lid, reduce the heat to low, and let the eggplant steam slightly.
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Stir in the garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant.
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Add the tomato paste and cook, stirring frequently, to remove raw tomato flavor.
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By now, you should see some bits of veggie sticking to the bottom of the pan — this is flavor! Just keep it from burning by stirring and watching the heat. Optionally, deglaze the pan with your liquid of choice — we prefer red wine, but white wine, broth, or even water will work. Stir continuously to loosen all the browned bits from the bottom of the pan.
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Once the liquid has evaporated and the pan looks dry, add the crushed tomatoes, dairy-free milk, Italian seasoning, sea salt, and maple syrup and stir to combine. Reduce the heat to medium-low and cover completely. Let the sauce simmer for at least 20–30 minutes, stirring occasionally. If you have the time, this sauce only gets better with a longer cook — we love letting it go for up to an hour on low. Just be sure to stir occasionally to prevent sticking or burning.
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Taste and adjust as needed, adding more salt for overall flavor, maple syrup to balance the acidity of the tomatoes, or a splash of dairy-free milk for added richness.
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Serve over hearty noodles like pappardelle or rigatoni (though classic spaghetti works well, too). Garnish with fresh basil and (vegan) parmesan cheese, if desired.
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Leftover sauce and pasta will keep in separate airtight containers in the refrigerator for up to 3-4 days, or you can freeze the sauce for 1 month (or even longer). Reheat sauce on the stovetop over low-medium heat until warmed through.
*Inspired by the NY Times Cooking.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 serving Calories: 284 Carbohydrates: 31.9 g Protein: 6.6 g Fat: 17.1 g Saturated Fat: 2.5 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 11.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 689 mg Potassium: 1040 mg Fiber: 8.3 g Sugar: 17.1 g Vitamin A: 553 IU Vitamin C: 27 mg Calcium: 105 mg Iron: 3.7 mg
