Easy Eggplant Bolognese (1 Pot!)

Recipe from Minimalist Baker.

Vegan eggplant bolognese made in 1 pot with simple methods!

Ingredients

• 1/4 cup olive oil
• 1 cup finely chopped yellow onion
• 1/2 cup finely diced carrots
• 4 cups diced eggplant (1/4 inch cubes // 1 medium eggplant yields ~4 cups or 345 g)
• 4 cloves garlic
• 1/2 tsp red pepper flakes
• 2 Tbsp tomato paste
• 1/2 cup dry red or white wine
• 1 (28-oz) can crushed tomatoes (optionally with basil)
• 1 cup dairy-free milk
• 1-2 tsp dried Italian seasoning (or dried basil + oregano)
• 1/2 tsp sea salt (plus more to taste)
• 1-2 tsp maple syrup

FOR SERVING optional

• Freshly chopped basil
• Vegan parmesan cheese (dairy would also work)
• Pasta (we like pappardelle or rigatoni // gluten-free as needed)

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Heat a large pot over medium heat. Once warm, add olive oil and onion. Sauté the onion until translucent, about 5 minutes, then add the finely diced carrots. Continue sautéing until the onion begins to take on some color and the carrots start to soften.
2. Add the eggplant and cook for about 10 minutes, stirring occasionally, until softened. If the mixture looks dry, cover the pan with a lid, reduce the heat to low, and let the eggplant steam slightly.
3. Stir in the garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant.
4. Add the tomato paste and cook, stirring frequently, to remove raw tomato flavor.
5. By now, you should see some bits of veggie sticking to the bottom of the pan — this is flavor! Just keep it from burning by stirring and watching the heat. Optionally, deglaze the pan with your liquid of choice — we prefer red wine, but white wine, broth, or even water will work. Stir continuously to loosen all the browned bits from the bottom of the pan.
6. Once the liquid has evaporated and the pan looks dry, add the crushed tomatoes, dairy-free milk, Italian seasoning, sea salt, and maple syrup and stir to combine. Reduce the heat to medium-low and cover completely. Let the sauce simmer for at least 20–30 minutes, stirring occasionally. If you have the time, this sauce only gets better with a longer cook — we love letting it go for up to an hour on low. Just be sure to stir occasionally to prevent sticking or burning.
7. Taste and adjust as needed, adding more salt for overall flavor, maple syrup to balance the acidity of the tomatoes, or a splash of dairy-free milk for added richness.
8. Serve over hearty noodles like pappardelle or rigatoni (though classic spaghetti works well, too). Garnish with fresh basil and (vegan) parmesan cheese, if desired.
9. Leftover sauce and pasta will keep in separate airtight containers in the refrigerator for up to 3-4 days, or you can freeze the sauce for 1 month (or even longer). Reheat sauce on the stovetop over low-medium heat until warmed through.