This wasn't so great, honestly. The Kidlet didn't like it and just picked the noodles out around everything else. symbol and I ate it, but we've had (and made) better and probably won't be making it again. It makes a plentiful amount, but this just means that you'll still have lots of leftovers after everyone is sick of them.

Vegan Eggplant Bolognese

TheKitchn

Ingredients

• 1 medium (~1lb) eggplant
• 1 lb cremini mushrooms, trimmed and sliced
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 tsp kosher salt, divided
• 2 C dry red wine
• 3 cloves garlic, minced
• 1 Tbsp finely chopped fresh basil leaves
• 2 tsp finely chopped fresh oregano leaves
• 1 tsp finely chopped fresh thyme leaves
• ¼ C tomato paste
• 28 oz tinned crushed tomatoes
• 8 oz rigatoni
• freshly grated parmesan

Directions

1. Preheat oven to 350°F. Bake eggplant directly on the oven rack, whole, 60-90 minutes, until very tender. Remove and let cool.
2. Heat a frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and shrink, 8-10 minutes. Set aside.
3. Heat the oil in a large dutch oven over medium heat. Add celery, carrots, onion, and ½ tsp salt. Cook, stirring frequently, until vegetables soften, 10-12 minutes.
4. Add the wine and cook until reduced by half, ~5 minutes.
5. Add garlic, basil, oregano, thyme, and tomato paste, and cook until thickened and fragrant, ~5 minutes.
6. Peel and coarsely chop the eggplant. Add eggplant, mushrooms, and tomatoes and stir until combined.
7. Reduce heat to low and cover. Simmer, stirring occasionally, for at least 1 hour.
8. Cook the pasta al dente, then transfer to the sauce and simmer for another 2 minutes to finish.
9. Serve with parmesan.