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Gallery Eggplant Bolognese Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 8 tablespoons olive oil 1 large eggplant (about 1 pound), peeled and cut into 1/2-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 1/4-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)
Gallery Eggplant Bolognese
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Gallery
Eggplant Bolognese
Eggplant Bolognese
Eggplant Bolognese
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 8
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 8 tablespoons olive oil 1 large eggplant (about 1 pound), peeled and cut into 1/2-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 1/4-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)
Directions
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.
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.
Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
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.
Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.
Reviews (14)
Add Rating & Review 157 Ratings 5 star values: 22 4 star values: 26 3 star values: 59 2 star values: 37 1 star values: 13
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Reviews (14)
Add Rating & Review 157 Ratings 5 star values: 22 4 star values: 26 3 star values: 59 2 star values: 37 1 star values: 13
Add Rating & Review
157 Ratings 5 star values: 22 4 star values: 26 3 star values: 59 2 star values: 37 1 star values: 13
157 Ratings 5 star values: 22 4 star values: 26 3 star values: 59 2 star values: 37 1 star values: 13
157 Ratings 5 star values: 22 4 star values: 26 3 star values: 59 2 star values: 37 1 star values: 13
5 star values: 22 4 star values: 26 3 star values: 59 2 star values: 37 1 star values: 13
Martha Stewart Member Rating: 1 stars 10/16/2012 It always amazes me how people can perceive recipes so differently. This is by far the worst MS recipe I have ever made. I said it tasted like the smell of uncooked hamburger. lol It's a lot of work and ingredients for something that isn't remotely good. Martha Stewart Member Rating: 5 stars 09/26/2012 This recipe was a big hit with our family. Not only was it quick, it was absolutely delicious. Like other reviewers, I browned some italian (turkey) sausage and added it to the dish. Along with using the rigatoni and shaved parm chese, it not only looked great, but tasted great too. Fall is the time for abundant amounts of eggplants fresh from the garden - what a great use! Martha Stewart Member Rating: Unrated 07/09/2010 Don't forget this sauce can be made ahead and frozen. Excellent as a gift for those home with colds or a new baby. Or, in my case, nights that I don't want to cook! Martha Stewart Member Rating: Unrated 07/06/2010 This is a way to help me get my husband to try eggplant. I am growing that and zuccini so we have more than we can eat alone. Giving it away--knew I would have to. Martha Stewart Member Rating: Unrated 08/24/2008 This can be easily doubled or quadrupled for a crowd and can have subs of the smaller portioned veggies without disturbing the taste and effect of the dish. I modified the recipe to suit our tastes and garden. I browned loose hot italian sausage first, removed it and sauteed the eggplant in that. Instead of green pepper I added diced carrot. I also used 4 garlic cloves instead of 1. I quadrupled it to feed 25 and made it the day before. No prob. Martha Stewart Member Rating: Unrated 07/14/2008 My husband and I didn't really think the zucchini went with the overall flavor of the sauce, but other than that this was an easy hit. I agree that it didn't quite make 8 servings - closer to 6. Martha Stewart Member Rating: Unrated 07/10/2008 I added a jar of "four cheese" spaghetti sauce to the veggie/meat mix. After that it was a big winner at the dinner table. Martha Stewart Member Rating: Unrated 07/09/2008 Very yummy! I substituted finely chopped mushrooms for the ground beef and made sure all the water had cooked off from the veggies before adding the tomatoes. I made a whole recipe, and I don't think it would serve 8. However, we tend to use small amounts of pasta (gotta watch those "bad" carbs) and LOTS of sauce. I think the sauce would be great with the beef or with a mix of beef and hot italian sausage. This is a great way to use up all those garden veggies! Martha Stewart Member Rating: Unrated 07/09/2008 I love this dish! Iit is so easy to make, almost a one pot meal!! i am partial to eggplant though so i added more of tht and left some green peppers out. also since it is just me and my boyfriend, i took half and frozen it, tasted just as good the second time, if not better! Martha Stewart Member Rating: Unrated 07/09/2008 All you have to do is half the ingredients and you'll have a receipe for 4! I do it all the time Martha Stewart Member Rating: Unrated 07/09/2008 I LOVE YOUR RECIPES, BUT I ONLY NEED IT FOR 2 PEOPLE OR FOUR, TO FREEZE. COULD YOU PLEASE SUPPLY DIFFERENT PORTIONS SO WE CAN GET RIGHT DISTRIBUTION. Martha Stewart Member Rating: Unrated 07/09/2008 Agree. Add the nutritional information. Martha Stewart Member Rating: Unrated 07/09/2008 Can you please add nutritional information for these recipes? It would be super helpful. thanks. Martha Stewart Member Rating: Unrated 06/05/2008 This dish is great! Very tasty. We left out the bell pepper and added some Italian Seasong. The whole family liked it. I have 5 kids so anything we can all eat is wonderful. My kids balked at first at the eggplant, but they said it tasted fine. It was just another vegetable. Big thumbs up!Martha Stewart Member
Rating: 1 stars 10/16/2012
It always amazes me how people can perceive recipes so differently. This is by far the worst MS recipe I have ever made. I said it tasted like the smell of uncooked hamburger. lol It’s a lot of work and ingredients for something that isn’t remotely good.
Rating: 1 stars
Rating: 5 stars 09/26/2012
This recipe was a big hit with our family. Not only was it quick, it was absolutely delicious. Like other reviewers, I browned some italian (turkey) sausage and added it to the dish. Along with using the rigatoni and shaved parm chese, it not only looked great, but tasted great too. Fall is the time for abundant amounts of eggplants fresh from the garden - what a great use!
Rating: 5 stars
Rating: Unrated 07/09/2010
Don’t forget this sauce can be made ahead and frozen. Excellent as a gift for those home with colds or a new baby. Or, in my case, nights that I don’t want to cook!
Rating: Unrated
Rating: Unrated 07/06/2010
This is a way to help me get my husband to try eggplant. I am growing that and zuccini so we have more than we can eat alone. Giving it away–knew I would have to.
Rating: Unrated 08/24/2008
This can be easily doubled or quadrupled for a crowd and can have subs of the smaller portioned veggies without disturbing the taste and effect of the dish. I modified the recipe to suit our tastes and garden. I browned loose hot italian sausage first, removed it and sauteed the eggplant in that. Instead of green pepper I added diced carrot. I also used 4 garlic cloves instead of 1. I quadrupled it to feed 25 and made it the day before. No prob.
Rating: Unrated 07/14/2008
My husband and I didn’t really think the zucchini went with the overall flavor of the sauce, but other than that this was an easy hit. I agree that it didn’t quite make 8 servings - closer to 6.
Rating: Unrated 07/10/2008
I added a jar of “four cheese” spaghetti sauce to the veggie/meat mix. After that it was a big winner at the dinner table.
Rating: Unrated 07/09/2008
Very yummy! I substituted finely chopped mushrooms for the ground beef and made sure all the water had cooked off from the veggies before adding the tomatoes. I made a whole recipe, and I don’t think it would serve 8. However, we tend to use small amounts of pasta (gotta watch those “bad” carbs) and LOTS of sauce. I think the sauce would be great with the beef or with a mix of beef and hot italian sausage. This is a great way to use up all those garden veggies!
I love this dish! Iit is so easy to make, almost a one pot meal!! i am partial to eggplant though so i added more of tht and left some green peppers out. also since it is just me and my boyfriend, i took half and frozen it, tasted just as good the second time, if not better!
All you have to do is half the ingredients and you’ll have a receipe for 4! I do it all the time
I LOVE YOUR RECIPES, BUT I ONLY NEED IT FOR 2 PEOPLE OR FOUR, TO FREEZE. COULD YOU PLEASE SUPPLY DIFFERENT PORTIONS SO WE CAN GET RIGHT DISTRIBUTION.
Agree. Add the nutritional information.
Can you please add nutritional information for these recipes? It would be super helpful. thanks.
Rating: Unrated 06/05/2008
This dish is great! Very tasty. We left out the bell pepper and added some Italian Seasong. The whole family liked it. I have 5 kids so anything we can all eat is wonderful. My kids balked at first at the eggplant, but they said it tasted fine. It was just another vegetable. Big thumbs up!
All Reviews for Eggplant Bolognese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant Bolognese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
