Eggplant (or aubergine) is the meat of the vegetable world! Versatile in a range of Mediterranean dishes and packed full of nutrients.
The vibrant colour of the skin contains antioxidants that are linked in improving heart health, weight loss and reducing cholesterol.
Veggie Bolognese
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Eggplant (or aubergine) is the meat of the vegetable world! Versatile in a range of Mediterranean dishes and packed full of nutrients.
The vibrant colour of the skin contains antioxidants that are linked in improving heart health, weight loss and reducing cholesterol.
Author:Cailie Ford
Ingredients
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1 medium eggplant, chopped in 2cm cubes
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1 brown onion, diced
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1 large carrot, grated
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100g mushrooms, sliced
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4 cloves garlic, sliced
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1 tbsp tomato paste
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1 tin chopped tomatoes
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1 bay leaf
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1 tbsp dried Italian herbs
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1 cup of stock or bone/veggie broth
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Olive oil
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Serve with pasta of choice
Directions
Heat 1 tbsp olive oil in pan on medium heat and fry onion, eggplant and mushrooms until softened (about 3min)
Add carrot to the pan and cook for another 3min, before adding tomato paste, garlic and herbs. Stir until coated.
Add chopped tomatoes and stock, simmer on low heat, covered for 15min. Season to taste.
Serve on a bed of pasta and accompany with rocket.
