Bolognese with eggplant. If you’re looking for a new twist on the classic, try this version with a savory meat sauce and sautéed eggplant. It’s rich, full of flavor, and incredibly easy to make. You can use your favorite meat—beef, pork or chicken—and make a big batch to freeze for later. Trust me, you won’t be disappointed!
Looking for delicious pasta recipes the whole family will love? Try my Spaghetti bolognese with cherry tomatoes, Penne with Italian sausage and peas or this Homemade hamburger helper.
Why you’ll love this pasta bolognese with eggplant
This eggplant bolognese pasta is a staple in my house, and for good reason. It’s incredibly comforting, delicious, and even picky-eater approved! This might just become your new favorite stress-free weeknight dinner—there’s so much to love!
Don’t underestimate the flavor eggplant brings to the table. While the sauce may seem simple, the sautéed eggplant adds a depth of flavor that truly transforms the meat sauce, an all this with minimal effort.
This recipe is also highly versatile and perfect for freezing. Make a big batch with your favorite protein—beef, pork, or chicken—and thank me later!
Let me guide you through the recipe with this step-by-step video, or follow along on YouTube!
How To cook eggplant
Eggplant is a versatile vegetable that can be prepared in various ways—whether sautéed, stewed, baked, or even puréed into a dip, the possibilities are endless.
In this recipe, you won’t have to worry about bitter flavors or uncooked chunks of eggplant. The eggplant is stewed in butter along with onion, garlic and carrot, then seasoned and simmered in beef broth before the final addition of tomato purée. This allows it to cook down into a velvety, flavorful sauce.
The best way to avoid bitterness is to start with a fresh eggplant and cook it promptly. The older the eggplant, the more bitter it can become. When selecting an eggplant, look for one with tight, glossy, unblemished skin, free from any brown spots.
Eggplant bolognese ingredients
- Pasta: I used elbow pasta because it captures the meaty sauce so well, but you can use any pasta you have on hand, whether short or long—it’s entirely up to you.
- Eggplant: This is essential to the dish. Use one large or two small eggplants.
- Ground Meat: I used a mix of ground pork and ground beef, but you can use any ground meat you prefer, such as pork, veal, beef, chicken, or turkey, or even a combination.
- Onion, Garlic, and Carrot: These ingredients add flavor effortlessly.
- Beef Broth: This is used to cook down the meat and eggplant. You can also substitute it with chicken or vegetable broth.
- Tomatoes: I used a mix of whole peeled tomatoes and puréed tomatoes, but crushed tomatoes will work too. Just make sure to use a good brand for a delicious, mild flavor, as tomatoes form the base of the sauce.
- Seasoning: A simple yet flavorful blend of sweet paprika, dried oregano, and dried basil is all you need to season this dish.
Recipe tips
- Substitutions: For a different flavor profile, try using Italian sausage instead of ground meat. It adds a savory and slightly spicy twist to the dish.
- Beef Broth Swap: If you enjoy a richer taste, consider swapping the beef broth for a full-bodied red wine. It will add depth and complexity to the sauce.
- Use a high-quality brand for the puréed tomatoes and whole peeled tomatoes, preferably San Marzano tomatoes. They provide a mild flavor without being too sour, so you won’t need to add sugar to balance out the tanginess.
More fail-proof eggplant recipes
Eggplant rigatoni with zucchini and bacon
Storage
- Refrigeration: Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can also freeze the sauce in airtight containers for up to 3 months.
- Reheating: If frozen, thaw the Bolognese in the refrigerator overnight. Then, reheat it on the stove by placing the sauce in a saucepan and heating it over medium-low heat, stirring occasionally, until it’s heated through.
Bolognese with Eggplant
Ingredients
- 3 tbsp unsalted butter
- 1 large onion diced
- 2 garlic cloves minced
- 1 large carrot diced
- 1 large eggplant diced
- 1 ½ pounds ground meat pork, beef or chicken
- 1 cup beef broth
- 1 can (14 oz/400 g) whole peeled tomatoes preferably San Marzano
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cups tomato purée
- 12 ounces pasta of your choice
Instructions
- Get your prep done before you start cooking: Dice the onion and mince the garlic. Peel and dice the carrot. Cut the eggplant lengthwise into thin slices, next into long strips, then finely dice.
- Melt butter over medium low in a large heavy bottomed pan. Add onion, garlic and carrot. Cook for 3 minutes. Add eggplant and sauté for 5 minutes.
- Increase heat to medium high. Add ground meat and break up into small pieces. Cook until brown, about 5 minutes.
- Pour in beef broth, then add peeled tomatoes and break up into pieces. Add paprika, oregano and basil. Pour in puréed tomatoes and bring to a boil. Simmer for 20 minutes.
- After this time, bring a pot of salted water to a boil and cook the pasta until it’s al dente. Once the pasta is cooked, drain it. While the pasta is boiling, let the sauce continue to simmer, stirring occasionally to ensure it heats evenly.
- Toss pasta with sauce. Serve and enjoy!
Video
Nutrition
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