Vegan Eggplant Bolognese Pasta

A hearty and flavorful vegan twist on classic Bolognese sauce, using diced eggplants as the main ingredient. This dish is satisfying, comforting, and perfect for a cozy dinner.

Ingredients:

• 2 medium eggplants, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 can 14 oz crushed tomatoes
• Salt and pepper to taste
• 12 oz pasta of your choice
• Fresh basil leaves, for garnish
• Nutritional yeast, for serving optional

Instructions:

Warm up the olive oil in a big pan over medium-low heat

If you add the diced eggplant, cook for 8 to 10 minutes, or until it turns golden brown

Red pepper flakes, dried oregano, dried basil, dried thyme, chopped onion, and chopped carrot should all be added

It will take about 5 minutes of cooking until the vegetables are soft

Add the crushed tomatoes and stir them in

Let the sauce cook for 15 to 20 minutes, stirring every now and then, until it gets thick

In the meantime, cook the pasta until its al dente according to the directions on the package

Remove the water and set it aside

When the sauce gets thick, add salt and pepper to taste

If you want, you can sprinkle nutritional yeast and fresh basil leaves on top of the sauce after the pasta is cooked

Have fun with your vegan Bolognese pasta with eggplant