Eggplant Bolognese

Eggplant Bolognese

Noshejan Bacio Italiano Eggplant Bolognese is a rich and hearty dish that brings together the robust flavors of roasted eggplant and a savory, slow-simmered tomato sauce. Infused with our signature Italian seasoning blend, this vegetarian twist on a classic Bolognese is deeply satisfying, offering layers of flavor in every bite. Perfect over pasta or as a stand-alone dish, it’s a comforting and delicious meal that embodies the essence of Italian cooking.

 

Servings

6

Prep Time

15 Min

Cook Time

90 Min

 

Ingredients

4 tbsp butter

1 large onion, diced

1 large eggplant, cut into bite-sized cubes

1 cup diced carrots

2 celery ribs, diced

1 jalapeño, seeded & diced

8 oz sliced mushrooms

8 garlic cloves, minced

3 tbsp Noshejan Bacio Italiano

1/2 cup red wine

1 26 oz pkg crushed tomatoes

1/2 cup chopped fresh basil

1 lb rigatoni pasta

1 cup freshly grated Parmesan cheese

Zest of 1 lemon

 

Instructions

In a large, heavy-bottom pot, heat the butter over medium-high heat. Add the onions, eggplant, carrots, celery, jalapeño, and mushrooms. Mix well. Lower heat to medium and cook until caramelized, about 45 minutes, stirring often.

Add the garlic and Noshejan Bacio Italiano and cook for 5 minutes, stirring often.

Add the red wine and mix well. Cook for 2 minutes.

Add the crushed tomatoes and 1/4 cup basil. Mix well. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.

Cook the pasta according to the package instructions in a large pot of boiling water. Drain and add it to the eggplant Bolognese, mixing well.

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