Eggplant Bolognese

Well hello again, my friends.  It’s almost been a year since my last post!  I have been extremely busy with life and my good old little food blog got away from me.  New job, got married, bought a house, you know, the basic things that keep you away from a computer once you’re finally home!

I can promise you though, that I have been spending that last year building up a repertoire of tons of fun new and exciting recipes to share.  As life is starting to settle down for the moment, I made it my goal to bring those recipes to you and start writing again.  So, here we are!

I wanted to start us off with a really solid, versatile recipe that you can really do a lot with.  Take out the beef and make this meatless for your Monday, or for your favorite vegetarian!  Don’t like eggplant?  Swap it out with Zucchini or Squash!  That really is the best thing about cooking, you can do WHATEVER YOU WANT!  BUT, if you do like eggplant, and you are a carnivore like myself… please do yourself a favor and try this one out, you won’t be disappointed!

Eggplant Bolognese
Recipe Adapted from:  Cooking Light 

Ingredients:
2 Tablespoons Olive Oil
2 Large Sweet Onions, chopped
3/4 teaspoon Kosher Salt, divided + 1 Tablespoon
1/2 teaspoon Black Pepper, divided
1/2 lb Ground Beef, I used 85%
1.5 lbs Eggplant, chopped
3 Cloves Garlic, minced
1 Tablespoon Tomato Paste
1/2 cup Red Wine- I used Pinot Noir so I could drink some while I cooked 🙂
1 (28-ounce) can whole tomatoes, undrained
1 Tablespoon Red Wine Vinegar
10oz Whole-Wheat Fettuccine
1/4 cup small fresh basil leaves

Directions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes too. Add remaining 1/4 teaspoon salt and red wine vinegar.
2. Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain.
3. Toss pasta with sauce; sprinkle with basil leaves.

IMG_0800

Well, that’s all for today, goal of posting in October ACCOMPLISHED!  Huzzah!  Now, go comment, like, share… do it!

2 thoughts on “Eggplant Bolognese

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