A Pinch of Salt
Add Flavor and Simplicity to Your Kitchen.
Eggplant Bolognese
Serves
6-8
Ingredients
3
cloves of garlic, thinly sliced
1 large
eggplant, diced
1 Tbs.
dried oregano or Italian seasoning
1
onion, minced
2
carrots, peeled and thinly chopped
1 stalk
celery, thinly sliced
2
tablespoons, low sodium/no salt added tomato paste
1
(28-ounce) can of crushed or diced tomatoes
2/3 cup
of whole milk or 2% milk
3 tablespoons
fresh basil, roughly chopped
1 pound
whole wheat or regular spaghetti
Couple
of sprinkles of parmesan cheese, optional
Salt
& pepper to taste
Directions:
1.
In
a pan add 1 TBS. of olive oil. Allow to
warm for 2 minutes then add in garlic, cook for 30 seconds then remove
garlic.
2.
Add
eggplant and oregano and cook until softened, approximately 10 minutes. Remove from pan and place in a bowl.
3.
In
the same pan, add onion, carrots, celery to the pan and cook until softened,
about 10 minutes. Add tomato paste and
cooked for 3-5 minutes more.
4.
Return
eggplant to pan. Add crushed tomatoes and ½ cup of water and bring to a
boil. Lower heat and simmer pasta for
approximately 20-25 minutes until thickened.
Add in 1 TBS. basil.
5.
Remove
from heat and add in milk, gently stir.
Reserve sauce until ready to use.
6.
When
ready to eat, bring a large pot of water to a boil. Add 1 tbs. of salt and return to a boil. Add pasta and cook until al dente, according
to package instructions.
7.
Drain
pasta, but keep ¼ cup of the pasta water.
Add pasta to eggplant sauce and toss to coat. If needed add a few tablespoons of pasta
water to thin out sauce. Stir in cheese and remaining herbs if using. Adjust
seasoning with salt and pepper as needed.
Serve immediately and enjoy.
Chef
Raquel Rivera-Pablo
