Eggplant Bolognese

There are times when even I go meatless. Eggplant and mushrooms help with that. When I go meatless, that is the way I go. So the egg plant and mushrooms replace the meat, and some spice wakes up the taste buds. Now, I used some store bought sauce (a low sodium one) just to make everything go farther. I hope you like it.

3 cups eggplant, diced
1 pint mushrooms, sliced
1 28-ounce can chopped tomatoes
1 24-ounce jar spaghetti sauce (use you favorite)
1 cup red wine
1/4 cup carrots, diced fine
1/4 cup celery, diced
1 red onion, diced
2 teaspoons Italian herbs
2 teaspoons garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/4 cup Romano cheese
8 ounces pasta (your choice)
1/4 cup Parmesan cheese to garnish
1/8 cup olive oil

Maybe some honey after tasting

Heat a soup pot heat to medium.

Add oil, carrots, onions, and celery.

Cook until soft, stirring occasionally.

Add mushrooms and eggplant.

Cook for 7 minutes, stirring occasionally.

Add tomatoes and spaghetti sauce.

Add Romano cheese.

Add all herbs and cook all for 35 minutes, stirring occasionally.

Cook pasta per package directions and drain.

Top pasta with sauce and cheese.

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