Easy Eggplant Bolognese (1 Pot!)

Ingredients

• 1/4 cup olive oil
• 1 cup finely chopped yellow onion
• 1/2 cup finely diced carrots
• 4 cups diced eggplant ((1/4 inch cubes // 1 medium eggplant yields ~4 cups or 345 g))
• 4 cloves garlic
• 1/2 tsp red pepper flakes
• 2 Tbsp tomato paste
• 1/2 cup dry red or white wine
• 1 (28-oz) can crushed tomatoes ((optionally with basil))
• 1 cup dairy-free milk
• 1-2 tsp dried Italian seasoning ((or dried basil + oregano))
• 1/2 tsp sea salt ((plus more to taste))
• 1-2 tsp maple syrup
• Freshly chopped basil
• Vegan parmesan cheese ((dairy would also work))
• Pasta ((we like pappardelle or rigatoni // gluten-free as needed))

Steps

1. 1

   Heat a large pot over medium heat. Once warm, add olive oil and onion. Sauté the onion until translucent, about 5 minutes, then add the finely diced carrots. Continue sautéing until the onion begins to take on some color and the carrots start to soften.

2. 2

   Add the eggplant and cook for about 10 minutes, stirring occasionally, until softened. If the mixture looks dry, cover the pan with a lid, reduce the heat to low, and let the eggplant steam slightly.

3. 3

   Stir in the garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant.

4. 4

   Add the tomato paste and cook, stirring frequently, to remove raw tomato flavor.

5. 5

   By now, you should see some bits of veggie sticking to the bottom of the pan — this is flavor! Just keep it from burning by stirring and watching the heat. Optionally, deglaze the pan with your liquid of choice — we prefer red wine, but white wine, broth, or even water will work. Stir continuously to loosen all the browned bits from the bottom of the pan.

6. 6

   Once the liquid has evaporated and the pan looks dry, add the crushed tomatoes, dairy-free milk, Italian seasoning, sea salt, and maple syrup and stir to combine. Reduce the heat to medium-low and cover completely. Let the sauce simmer for at least 20–30 minutes, stirring occasionally. If you have the time, this sauce only gets better with a longer cook — we love letting it go for up to an hour on low. Just be sure to stir occasionally to prevent sticking or burning.

7. 7

   Taste and adjust as needed, adding more salt for overall flavor, maple syrup to balance the acidity of the tomatoes, or a splash of dairy-free milk for added richness.

8. 8

   Serve over hearty noodles like pappardelle or rigatoni (though classic spaghetti works well, too). Garnish with fresh basil and (vegan) parmesan cheese, if desired.

9. 9

   Leftover sauce and pasta will keep in separate airtight containers in the refrigerator for up to 3-4 days, or you can freeze the sauce for 1 month (or even longer). Reheat sauce on the stovetop over low-medium heat until warmed through.