Eggplant Lentil Bolognese
Meatless Bolognese is amazing! Give it a try, I promise you won't miss the meat. Serve over whole wheat or chickpea pasta.
Prep Time10 mins
Cook Time45 mins
- 1 eggplant
- 1/3 cup celery (diced)
- 1/3 cup carrots (diced)
- 1/2 large Spanish onion
- 2 cups baby Bella or crimini mushrooms (chopped)
- 1 14.5 oz can of diced tomatoes
- 1 14 oz can of lentils
- 1 28 oz can of crushed tomatoes
- 3 cloves minced garlic
- 2 tbsp vegetable stock
- 1/4 cup fresh basil
- 2 tbsp crushed red pepper
Preheat Oven to 425F.
Slice eggplant lengthwise and place it on a baking sheet. Salt and pepper if desired.
Bake for 6 minutes on each side.
On stovetop heat dutch or large pot over medium-high heat.
Add vegetable stock, garlic, onion, celery, carrot, and mushrooms.
Saute 7-10 min until vegetables are soft.
When eggplant is finished baking, remove from oven and dice.
Add eggplant to the dutch oven or pot.
Reduce heat to medium.
Add diced tomatoes, crushed tomatoes, lentils and then stir.
Add crushed red pepper and basil.
simmer over medium or medium-low heat for about 30 minutes.
Serve over pasta and garnish with fresh basil. Also good with multigrain bread.