Bolognese is probably my husband's all time favorite pasta dish. Although he definitely likes the meat packed classic Italian bolognese. However, we have been trying to incorporate more meatless meals into our lives and I decided to try switching out his favorite meat bolognese for this lighter, vegetarian version made with eggplant and zucchini. To be honest, I was skeptical he would even try it, but we were both happy with the results. I opted to top it with some simple Parmesan cheese, but you could also use goat cheese or some fresh mozzarella.
Zucchini and Eggplant Bolognese
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- 1 tbsp olive oil
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 1/2 cup onion, diced
- 4 U cloves garlic, minced
- 4 cups eggplant, cubed
- 1 tsp oregano
- 1/2 tsp. sage
- 1/2 tsp. thyme
- 1/2 tsp. red pepper flakes
- 2 cups canned crushed tomatoes
- 4 tbsp basil, chopped
- 8 oz high fiber pasta
- 2 U zucchini
- 1/2 cup Parmesan
Add the olive to a large pan over medium heat. Add the celery, carrots, and onion. Cook for 4-5 minutes. Add the garlic and eggplant. Continue to cook, stirring occasionally, until the eggplant begins to break down and become very tender. Season with salt, pepper, oregano, sage, thyme, and red pepper flakes.
Add the crushed tomatoes and bring to a simmer. Cover and let simmer.
Bring a large pot of salted water to a boil. Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons.
Add the pasta to the water and cook for about until al dente. In the last minute of cooking, add the zucchini.
Drain and toss with the sauce. Top with Parmesan and fresh basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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