Eggplant Bolognese

157 Ratings
  • 5 22
  • 4 26
  • 3 59
  • 2 37
  • 1 13

Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner—pasta and bolognese—with sauteed eggplant, pepper, onion, and zucchini.

Everyday Food, April 2007

Gallery

Recipe Summary test

prep:
20 mins
total:
1 hr
Servings:
8
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

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

  • 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.

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

Advertisement

Reviews (14)

157 Ratings
  • 5 22
  • 4 26
  • 3 59
  • 2 37
  • 1 13
Martha Stewart Member
10/16/2012
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.
Martha Stewart Member
09/26/2012
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!
Martha Stewart Member
07/09/2010
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!
Advertisement
Martha Stewart Member
07/06/2010
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.
Martha Stewart Member
08/24/2008
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.
Martha Stewart Member
07/14/2008
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.
Advertisement
Martha Stewart Member
07/10/2008
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.
Martha Stewart Member
07/09/2008
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!
Martha Stewart Member
07/09/2008
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!
Martha Stewart Member
07/09/2008
All you have to do is half the ingredients and you'll have a receipe for 4! I do it all the time
Martha Stewart Member
07/09/2008
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.
Martha Stewart Member
07/09/2008
Agree. Add the nutritional information.
Martha Stewart Member
07/09/2008
Can you please add nutritional information for these recipes? It would be super helpful. thanks.
Martha Stewart Member
06/05/2008
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!
Load More Reviews
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/03/2021