Photo: John Autry; Styling: Cindy Barr
Total Time
45 Mins
Yield
6 servings (serving size: 1 cup sauce, about 3/4 cup pasta, and 2 teaspoons basil)

How to Make It

Step 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.

Step 2

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

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Ratings & Reviews

FayeAmira's Review

SMStauffer
October 03, 2014
Delicious. Instead of using ground sirloin I used lean turkey sausage for utter goodness and some beef base to fortify the flavor. Based on other reviews I did use crushed tomatoes instead of whole. Served with sautéed kale and polenta.

SuzanneM's Review

SuzanneM
July 28, 2014
This was a delicious pasta sauce. I didn't notice the meat in the ingredient list, and made this, thinking it was vegetarian. It didn't need the meat at all ( we eat meat, but are trying to cut back- this did the trick). The only changes I made were to add some chard to the sauce for extra color and vegetables, a sprinkle of crushed red pepper for heat, and extra garlic. I served it over fettuccine with a generous grinding of Parmesan. It made ample sauce, leaving us some delicious leftovers. I highly recommend it.

MMowry's Review

crusnock
March 03, 2014
Soo good! The eggplant gave the sauce a great flavor. My nine year old thought it was a little bitter so I might cut back on the red wine vinegar in the end. Definitely a keeper.

TCUnurse's Review

CherylR1954
January 02, 2014
Healthy alternative to regular bolognese with adding eggplant to the mix and cutting back on some of the meat but not missing the bulk and full-filling of a hearty pasta bolognese

JazzieNP's Review

CharmCityCook
September 08, 2012
I can't tell you how delicious this recipe was! I added a little more tom paste & more eggplant. I used lean grd beef but browned it alone 1st, drained & rinsed with hot water then proceeded with the onion, s&p. Of course, served it with grated parmesean or romano cheese for a real treat!

SMStauffer's Review

Whygal
January 11, 2012
Maybe it was the tomatoes I used, but the sauce was extremely thin and watery. Maybe it should have read "whole tomatoes in tomato sauce?" And they never really broke down. Next time, I'll used crushed tomatoes.

anderslc's Review

CarlaV
September 30, 2011
I made this last night and it was out of this world! I added 1 teaspoon of crushed red pepper flakes when I added the tomatoes to give it some heat and I used fire roasted tomatoes to give it a fiery flavor. I also used turkey instead of sirloin. I will definitely be making this again.

crusnock's Review

CristinaMBS
June 04, 2011
We made the recipe as is, and even my husband (who doesn't normally eat eggplant) loved it. We did end up needing more than 12 ounces of pasta to use up all of the sauce...

bellymama's Review

JulieA
April 11, 2011
This was really good. It's so meaty and hearty for having so little meat. I disagree with the reviewer that said that it doesn't reheat well. I thought it was even better the next day. The recipe takes a bit longer than I usually spend on dinner on a weeknight, but it's very easy to make. Next time I'm going to try using ground lamb because I love lamb and eggplant together. Perhaps that won't taste much like bolognese any more, but I think it would be really yummy with a little feta sprinkled on top.

AriaVagabond's Review

bellymama
February 03, 2011
i've made this twice now, and it is unbelievably good. i've followed the recipe exactly, and if i were to change anything it would be to add mushrooms if i wanted to change things up a bit. i think it reheats wonderfully, and i will definitely be making this again!