Enjoy a rich, hearty twist on the classic Italian favorite with this Aubergine Bolognaise. Combine tender eggplant with savory ground beef, fresh vegetables, and a slow-simmered tomato sauce for deep, satisfying flavor. Savor the velvety texture and subtle sweetness of eggplant as it perfectly complements the richness of the meat. Serve over your favorite pasta or my Cheesy Rice, sprinkle with Parmesan, and garnish with fresh basil or parsley, for a wholesome, comforting meal any night of the week!
Make a different version of this pasta with chicken by making my Aubergine and Chicken Pasta recipe. Try other fun dinner ideas with my Chicken and Rice Bake or French Onion Chicken Pasta recipe.
Ingredients
Find below the list of ingredients I used to make my Aubergine Bolognaise.
- Aubergine (Eggplant)
- Carrot
- Celery
- Red Onion
- Garlic
- Passata (Tomato Sauce)
- Fettuccini or Tagliatelle (for authenticity)
- Pasta Water (from cooking the pasta)
- Ground Beef
See recipe card for quantities.
How to make Aubergine Bolognaise
Start making the Aubergine Bolognaise by bringing a large pot of water to a boil. Salt the water and cook your desired pasta until al dente or as directed. Make sure to reserve ½ cup of the pasta water before straining the cooked pasta.
- Cut off the top stem of the aubergine. Cube up the rest of the aubergine into ½ inch cubes. Finely chop up the carrots, celery, and red onion, set aside.
- Heat up a large non-stick skillet on medium-high heat. Drizzle in olive oil and place the cubes aubergine in the pan. Sprinkle 2 teaspoon of salt over the cubes, to help extract any bitterness from the aubergine.
- Add the prepared onion, carrot, and celery to the pan once the cubes of aubergine start to become golden. Cook for 5 minutes and then empty the contents of the skillet into a clean bowl.
- Use the same non-stick skillet or pan to cook the ground beef. Add the herbs to the ground beef and keep cooking until fully browned.
5. Add the tomato sauce (passata) and ¼ cup of the reserved pasta water. Stir until well combined. Adjust the seasoning with salt and pepper to taste. Bring to a simmer.
6. Return the cooked vegetables to the skillet with the meat sauce. Bring the Aubergine Bolognaise back to a simmer and cook on low for 10-15 minutes or until thickened.
Serve the Aubergine Bolognaise over the pasta and garnish with fresh parsley and/or basil and parmesan cheese.
Substitutions
- Aubergine - Use cubed zucchini for a milder flavor, mushrooms for a deeper umami taste, or bell peppers for a slightly sweeter, firmer texture.
- Ground Beef - Substitute the beef with with ground turkey or chicken (for a leaner option). Use cooked lentils or mushrooms for a vegetarian version, or a plant-based ground meat for a vegan alternative.
- Pasta - Cook up whole wheat pasta for a fiber boost. Use Gluten-free pasta (for a gluten-free option, or Spaghetti squash and zucchini noodles for a low-carb alternative.
Storage
Cool the Aubergine Bolognaise with pasta to room temperature before storing. Transfer the mixture to an airtight container, ensuring the sauce coats the pasta to prevent drying. Refrigerate for up to 3 days or freeze in portioned containers for up to 3 months. Reheat with a splash of water or broth to restore moisture and maintain a rich, flavorful texture.
Recipe
Aubergine Bolognaise
Ingredients
- 8 ounces Tagliatelle Pasta or fettucine
- 3 cups Aubergine
- 1 large Carrot
- 2 ribs Celery
- ¼ large Red Onion
- 4 cloves Garlic
- 2 tablespoon Olive Oil
- 2 teaspoon Fine Sea Salt
- 500 grams Lean Ground Beef
- 1 tablespoon Dry Oregano or fresh
- 1 tablespoon Dry Basil or fresh
- 2 cups Passata tomato sauce
- ¼ cup Pasta Water
Instructions
- Start making the Aubergine Bolognaise by bringing a large pot of water to a boil. Salt the water and cook your desired pasta until al dente or as directed. Make sure to reserve ½ cup of the pasta water before straining the cooked pasta.
- Cut off the top stem of the aubergine. Cube up the rest of the aubergine into ½ inch cubes. Finely chop up the carrots, celery, and red onion, set aside.
- Heat up a large non-stick skillet on medium-high heat. Drizzle in olive oil and place the cubes aubergine in the pan. Sprinkle 2 teaspoon of salt over the cubes, to help extract any bitterness from the aubergine.
- dd the prepared onion, carrot, and celery to the pan once the cubes of aubergine start to become golden. Cook for 5 minutes and then empty the contents of the skillet into a clean bowl.
- Use the same non-stick skillet or pan to cook the ground beef. Add the herbs to the ground beef and keep cooking until fully browned.
- Add the tomato sauce (passata) and ¼ cup of the reserved pasta water. Stir until well combined. Adjust the seasoning with salt and pepper to taste. Bring to a simmer.
- Return the cooked vegetables to the skillet with the meat sauce. Bring the Aubergine Bolognaise back to a simmer and cook on low for 10-15 minutes or until thickened.
- Serve the Aubergine Bolognaise over the pasta and garnish with fresh parsley and/or basil and parmesan cheese.
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