Dinner

Eggplant Bolognese is for Dinner.

Eggplant Bolognese takes 10 minutes to prepare.

Eggplant Bolognese takes 30 minutes to cook.

Eggplant Bolognese makes 8 servings.

The ingredients for Eggplant Bolognese are:

1 cup dry red wine
1 medium onion, chopped
2 carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and chopped
1 chopped zucchini
2 teaspoons chopped fresh rosemary
3 Tbl can tomato paste
1 (28-ounce) can diced tomatoes
1 cups low-sodium vegetable broth
1 cup almond milk
3 tablespoons chopped fresh basil, divided
freshly ground black pepper to taste
salt to taste

Here is how you make Eggplant Bolognese:

Bring red wine to a simmer in a large pot over medium heat. Add onion, carrots, celery and garlic and cook , stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes. Add eggplant, zucchini and rosemary and cook until vegetables are tender, about 5 to 10 minutes. Stir in tomato paste and cook 1 minute, stirring constantly. Add tomatoes, broth and pepper and bring to a boil, stirring frequently. Reduce heat to medium low and simmer 20 minutes, stirring occasionally. Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.Serve over cooked pasta or spaghetti squash (not included in recipe calculation) and garnish with remaining basil.Serving Size:?8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ANJABELLE1.

The nutritional information for Eggplant Bolognese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 82.8

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 581.9 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.9 g
• Protein: 2.2 g