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Eggplant Bolognese

Dial up the nutrition in a family-friendly dinner -- pasta and meat sauce -- with sauteed eggplant, pepper, onion, and zucchini.

  • Prep:
  • Total Time:
  • Servings: 8
Eggplant Bolognese

Source: Everyday Food, April 2007

Ingredients

  • 8 tablespoons olive oil
  • 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
  • 1 medium onion, finely chopped
  • 1 green bell pepper (ribs and seeds removed), finely chopped
  • 1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1 pound ground beef chuck
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon dried oregano
  • 1 pound rigatoni or other short tubular pasta
  • Parmesan cheese, shaved (optional)

Directions

  1. In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.

  2. Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.

  3. Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.

  4. Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.

  5. Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.

Reviews (14)

  • bamr 16 Oct, 2012

    It always amazes me how people can perceive recipes so differently. This is by far the worst MS recipe I have ever made. I said it tasted like the smell of uncooked hamburger. lol It's a lot of work and ingredients for something that isn't remotely good.

  • budgie_girl 26 Sep, 2012

    This recipe was a big hit with our family. Not only was it quick, it was absolutely delicious. Like other reviewers, I browned some italian (turkey) sausage and added it to the dish. Along with using the rigatoni and shaved parm chese, it not only looked great, but tasted great too. Fall is the time for abundant amounts of eggplants fresh from the garden - what a great use!

  • mynameismud 9 Jul, 2010

    Don't forget this sauce can be made ahead and frozen. Excellent as a gift for those home with colds or a new baby. Or, in my case, nights that I don't want to cook!

  • dellaclaire 6 Jul, 2010

    This is a way to help me get my husband to try eggplant. I am growing that and zuccini so we have more than we can eat alone. Giving it away--knew I would have to.

  • Shannan 24 Aug, 2008

    This can be easily doubled or quadrupled for a crowd and can have subs of the smaller portioned veggies without disturbing the taste and effect of the dish. I modified the recipe to suit our tastes and garden. I browned loose hot italian sausage first, removed it and sauteed the eggplant in that. Instead of green pepper I added diced carrot. I also used 4 garlic cloves instead of 1. I quadrupled it to feed 25 and made it the day before. No prob.

  • minnima102 14 Jul, 2008

    My husband and I didn't really think the zucchini went with the overall flavor of the sauce, but other than that this was an easy hit. I agree that it didn't quite make 8 servings - closer to 6.

  • Donna_Jagoe 10 Jul, 2008

    I added a jar of "four cheese" spaghetti sauce to the veggie/meat mix. After that it was a big winner at the dinner table.

  • EWjunk 9 Jul, 2008

    Very yummy! I substituted finely chopped mushrooms for the ground beef and made sure all the water had cooked off from the veggies before adding the tomatoes. I made a whole recipe, and I don't think it would serve 8. However, we tend to use small amounts of pasta (gotta watch those "bad" carbs) and LOTS of sauce. I think the sauce would be great with the beef or with a mix of beef and hot italian sausage. This is a great way to use up all those garden veggies!

  • hugnkiss 9 Jul, 2008

    I love this dish! Iit is so easy to make, almost a one pot meal!! i am partial to eggplant though so i added more of tht and left some green peppers out. also since it is just me and my boyfriend, i took half and frozen it, tasted just as good the second time, if not better!

  • sueitsazoo 9 Jul, 2008

    All you have to do is half the ingredients and you'll have a receipe for 4! I do it all the time

  • katthyr000 9 Jul, 2008

    I LOVE YOUR RECIPES, BUT I ONLY NEED IT FOR 2 PEOPLE OR FOUR, TO FREEZE. COULD YOU PLEASE SUPPLY DIFFERENT PORTIONS SO WE CAN GET RIGHT DISTRIBUTION.

  • rickfriederich 9 Jul, 2008

    Agree. Add the nutritional information.

  • patrickp 9 Jul, 2008

    Can you please add nutritional information for these recipes? It would be super helpful.

    thanks.

  • johnajomama 5 Jun, 2008

    This dish is great! Very tasty. We left out the bell pepper and added some Italian Seasong. The whole family liked it. I have 5 kids so anything we can all eat is wonderful. My kids balked at first at the eggplant, but they said it tasted fine. It was just another vegetable. Big thumbs up!

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