Eggplant Zucchini Bolognese

Packed with garden-fresh vegetables, this Eggplant Zucchini Bolognese is a hearty and wholesome twist on the classic Italian dish. Perfect for vegetarians and veggie enthusiasts alike, this recipe features tender eggplant, zucchini, and a medley of aromatic ingredients like garlic, onion, and fresh herbs, simmered in a rich tomato-based sauce. Enhanced with dried oregano, basil, and a hint of crushed red pepper flakes for depth, this vibrant vegetarian Bolognese pairs beautifully with your favorite pasta for a satisfying and nutritious meal. Ready in just an hour, this easy weeknight dinner is bursting with flavor and can be customized with optional Parmesan cheese for extra indulgence. Whether you're catering to a meat-free lifestyle or looking for a fresh take on comfort food, this recipe is sure to be a family favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 large eggplant
• 2 medium zucchini
• 1 large carrot
• 2 large celery stalks
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 12 ounces pasta of your choice
• 0 grated Parmesan cheese (optional for serving)

Directions

Step 1

Dice the yellow onion, mince the garlic cloves, and finely chop the carrot and celery. Cut the eggplant and zucchini into small, bite-sized cubes.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes or until softened and fragrant.

Step 3

Add the diced carrot and celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the remaining 1 tablespoon of olive oil, then stir in the eggplant cubes. Cook for 7-8 minutes, allowing the eggplant to soften and slightly caramelize.

Step 5

Add the zucchini and sauté for another 5 minutes, stirring occasionally.

Step 6

Stir in the crushed tomatoes, tomato paste, and vegetable broth. Add dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Mix well to combine.

Step 7

Bring the sauce to a simmer. Lower the heat to medium-low and let it cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender.

Step 8

While the Bolognese simmers, cook your pasta of choice according to the package instructions. Drain and set aside.

Step 9

Once the sauce is ready, stir in the freshly chopped parsley and adjust seasoning if needed.

Step 10

Serve the Eggplant Zucchini Bolognese over the cooked pasta. Optionally, top with grated Parmesan cheese for added flavor.

Step 11

Enjoy your delicious vegetarian meal!

Nutrition Facts

Serving size	2796.2 grams (2796.2g)

Amount per serving	% Daily Value*
Calories	1655

Total Fat 53.40g	68%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 5.50g
Cholesterol 3mg	1%
Sodium 7710mg	335%
Total Carbohydrate 260.00g	95%
Dietary Fiber 50.50g	180%
Total Sugars 93.30g
Protein 48.60g	97%

Vitamin D 0IU	0%
Calcium 534mg	41%
Iron 16mg	90%
Potassium 5706mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 11.3%

Carbs: 60.6%