Eggplant Bolognese Pasta

This eggplant version of Bolognese sauce is a vegetarian take on the classic dish. Its hearty, flavorful, and great for topping your favorite pasta.

Ingredients:

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can 28 ounces crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 12 ounces pasta of choice
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Instructions:

Warm up a big pan with olive oil over medium-low heat

For about 8 minutes, or until the eggplant is golden brown, add the diced eggplant

To the pan, add the minced garlic, chopped onion, chopped carrot, and chopped celery

For about 5 minutes, cook until the vegetables are soft

Its time to add the vegetable broth, dried oregano, and dried basil

Add pepper and salt to taste

Let the sauce simmer for 15 to 20 minutes, stirring every now and then, until it gets thick

In the meantime, cook the pasta until its al dente according to the directions on the package

Remove the water and set it aside

Put the Bolognese sauce with eggplant on top of cooked pasta

Before serving, top with grated Parmesan cheese and fresh basil leaves