Best Eggplant Bolognese Recipes

EGGPLANT ZUCCHINI BOLOGNESE

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

EGGPLANT BOLOGNESE

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
• Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
• Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

EGGPLANT BOLOGNESE

Steps:

• Preheat the oven to 350 degrees F. Peel the eggplants lengthwise in 1-inch intervals to create stripes. Slice each eggplant crosswise into 1/2-inch-thick rounds then cut each round into 1/2-inch dice.
• Heat 3 tablespoons of the oil in a large skillet over high heat until it begins to shimmer. Add half of the eggplant and season with salt and pepper; cook, stirring constantly, until the eggplant takes on some color and becomes soft, about 5 minutes. Transfer the eggplant to a rimmed baking sheet and spread in an even layer. Repeat with another 3 tablespoons of oil and the remaining eggplant.
• Transfer the eggplant to the oven and bake until very soft, stirring or flipping once, about 15 minutes. Remove from the oven and let cool on a wire rack.
• While the eggplant bakes, heat the remaining 2 tablespoons of oil in a Dutch oven over high heat. Add the onion, carrots and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chile flakes and cook, stirring again, for another 30 seconds.
• Stir in the wine, bring to a boil and cook until completely reduced, about 5 minutes. Add the tomatoes and sugar, bring to a boil, reduce heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and let cook, stirring occasionally, until the sauce has thickened, about 15 minutes longer.
• Fold the eggplant, basil and oregano into the sauce. Add the pasta and some of the Parmigiano-Reggiano; toss to coat with the sauce, adding some of the reserved pasta water, as needed, to thin the sauce. Season with salt and pepper. Transfer to shallow bowls and serve, passing the remaining Parmigiano at the table.

EGGPLANT BOLOGNESE

Steps:

• In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
• Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
• Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
• Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
• Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.

EGGPLANT ZUCCHINI BOLOGNESE

Steps:

• Cook pasta according to package directions.
• In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10" baking pans coated with cooking spray.
• Bake in a preheated 425 oven for 20-25 min or until tender.
• Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
• Stir in the tomato puree, Italian seasoning and brown sugar.
• Drain pasta; stir in tomato mixture and roasted vegetables.
• Sprinkle with cheese.

PASTA TIMBALLO LAYERED WITH EGGPLANT, BOLOGNESE RAGU, HARDBOILED EGG AND SCAMORZA CHEESE

Steps:

• To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil. Sprinkle bread crumbs evenly around surface. Place half eggplant strips in the clay all around circumference, with half laying over sides of clay. In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together. Season with salt and pepper (you may add garlic here, red pepper flakes, etc). Place the mixture in the clay. Top with rest of the sliced eggplant and close top with the overhang of eggplant. Remember to start at the opening so each slice closes the other. Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese. Lightly oil the top. Bake in the oven at 325 degrees F for about 1 hour. (See Cook's Note)
• Bolognese Ragu:
• Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting.
• Add the ground meat, and turn heat to medium. Brown the meat, cooking 5 to 6 minutes. Stir in the wine and tomato paste. Reduce heat to low, cook 1 1/2 hours, stirring continuously.
• Check for seasoning and adjust with salt and pepper as necessary.

EGGPLANT BOLOGNESE

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, 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; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add 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 and red wine vinegar.
• Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.

FISH IN EGGPLANT BOLOGNESE SAUCE

Steps:

• Use sauté pan and lightly brown eggplant and mushrooms on medium heat in olive oil.
• Salt if desired and add black pepper.
• Add garlic and sauté a bit, but don't burn.
• Pour in crushed tomatoes and chicken stock.
• Add Italian seasoning and Italian parsley.
• Stir together to incorporate and bring to a boil.
• Reduce to simmer.
• Add fish fillets and spoon sauce over fillets (season fish first if you like).
• Cover and simmer for 20 minutes until fish flakes.
• Serve immediately with fresh Italian bread for scooping up the sauce.
• Garnish with more fresh Italian parsley and Parmigiano Reggiano, if desired.