Eggplant Bolognese

Eggplant Bolognese Recipe
Photo: John Autry; Styling: Cindy Barr


6 servings (serving size: 1 cup sauce, about 3/4 cup pasta, and 2 teaspoons basil)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 323
Fat 7.3 g
Satfat 1.5 g
Monofat 4.1 g
Polyfat 1.1 g
Protein 17.3 g
Carbohydrate 53.1 g
Fiber 12.3 g
Cholesterol 20 mg
Iron 3.9 mg
Sodium 553 mg
Calcium 92 mg


2 tablespoons olive oil
2 1/4 cups chopped onion
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 pound ground sirloin
8 cups chopped eggplant (about 1 1/2 pounds)
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 cup red wine
1 (28-ounce) can whole tomatoes, undrained
1 tablespoon red wine vinegar
10 ounce uncooked whole-wheat fettuccine
1 tablespoon kosher salt
1/4 cup small fresh basil leaves


1. 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.

2. Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.

Mark Bittman,

Cooking Light

October 2010
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