Friday, August 28, 2015

August Recipe: Eggplant Bolognese

A Pinch of Salt
Add Flavor and Simplicity to Your Kitchen.

Eggplant Bolognese                                                                                Serves 6-8
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

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

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