A slight twist on the bolognese sauce, loading it up with vegetables and eggplant, which soaks up the flavour of the tomato sauce so well. A wonderful collection of healthy veggies makes this a tasty and nutritious dish. Recently I've taken to making up easy and simple dishes as I'm preparing my husband for when the baby comes, he's going to have to cook instead of me for a while so the simpler the steps, the better for him!
Vegan Eggplant Bolognese Sauce
1 eggplant
1 onion
2 tsp minced garlic
2 stalks celery
1 large carrot
5 mushrooms
3 TBS tomato puree
1 can chopped tomatoes
2 TBS olive oil
5 basil leaves
1/2 tsp dried oregano
1/2 tsp dried Italian herbs
1 bay leaf
1 cube vegetable stock
1/2 cup hot water
1, Peel and cube the eggplant into cubes
2. Dice up the onion, celery, carrot and mushrooms
3. In a pot, heat up the oil and sauté the garlic and onion for 5 mins with the vegetable stock until the onions soften
4. Add in the chopped vegetables, spices and the can of tomatoes, bring to boil and simmer on low heat for 50 mins, then another 10 without the lid to get rid of some of the liquid
5. You can add in some grated parmesan, or vegan cheese at the end to thicken and enrich the flavours. Let sit for 10 mins before serving
6. Serve with a garnish of chopped basil leaves or some coriander
2. Dice up the onion, celery, carrot and mushrooms
3. In a pot, heat up the oil and sauté the garlic and onion for 5 mins with the vegetable stock until the onions soften
4. Add in the chopped vegetables, spices and the can of tomatoes, bring to boil and simmer on low heat for 50 mins, then another 10 without the lid to get rid of some of the liquid
5. You can add in some grated parmesan, or vegan cheese at the end to thicken and enrich the flavours. Let sit for 10 mins before serving
6. Serve with a garnish of chopped basil leaves or some coriander
