Side dishe for 4

Eggplant Bolognese

Name: Eggplant Bolognese
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 cup finely chopped yellow onion; 1/2 cup finely diced carrots; 4 cups diced eggplant; 4 cloves garlic; 1/2 tsp red pepper flakes; 2 tbsp tomato paste; 1/2 cup dry red or white wine; 1 can (28 oz) crushed tomatoes; 1 cup dairy-free milk; 1 1/2 tsp dried italian seasoning; 1/2 tsp sea salt (optional); 1 1/2 tsp maple syrup; freshly chopped basil; vegan parmesan cheese; pasta (optional)

Diced eggplant, vegetables, tomatoes, wine, and dairy-free milk simmer into a rich meatless pasta sauce.

$1.42per serving $

45 minstart to table

4servings

Italian Vegetarian Budget Side dishes

Ingredients

1/4 cup olive oil
1 cup finely chopped yellow onion
1/2 cup finely diced carrots
4 cups diced eggplant
4 cloves garlic
1/2 tsp red pepper flakes
2 tbsp tomato paste
1/2 cup dry red or white wine
1 can (28 oz) crushed tomatoes
1 cup dairy-free milk
1 1/2 tsp dried italian seasoning
1/2 tsp sea salt (optional)
1 1/2 tsp maple syrup
freshly chopped basil
vegan parmesan cheese
pasta (optional)

Steps

Heat the olive oil in a large pot over medium heat, then cook the onion and carrots for 5 minutes.
Add the eggplant and cook for 8 minutes, stirring until softened.
Stir in the garlic, red pepper flakes, and tomato paste, and cook for 1 minute.
Pour in the wine, crushed tomatoes, dairy-free milk, Italian seasoning, salt, and maple syrup.
Simmer uncovered over medium-low heat for 25 minutes, stirring occasionally.
Cook the pasta according to its package directions, if using, and serve it with the sauce.