Eggplant Bolognese

eggplant bolognese
Prep Time:
20 mins
Total Time:
1 hrs

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


  • 8 tablespoons olive oil

  • 1 large eggplant (about 1 pound), peeled and cut into ½-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 ¼-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)


  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.

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