Tuesday: Eggplant Bolognese

Adapted from Cooking Light

Personal Note: I learned from Hot Fuzz that the British call our “pasta sauce” “Bolognese”. We are definitely classy that way. Then it took me looking at the recipe every 10 seconds to remember how to spell it!

Plan of Attack:

1. Prep veggies

2. Cook ground meat

3. Cook eggplant

Ingredients for 3:

1 Tbsp olive oil

½ yellow onion, diced

1 tsp salt, divided

½ tsp black pepper

½ pound ground buffalo (or ground meat of your choice)

2 small (or 1 medium) eggplant, diced

1 clove garlic, minced

1 Tbsp tomato paste

¼ C red cooking wine

½ tsp Italian seasoning

½ tsp oregano

1 14oz can of diced tomatoes, undrained

½ Tbsp red wine vinegar

5 oz whole-wheat penne pasta (or pasta of your choice), cooked according to your preference

Fresh basil chopped for garnish

Instructions:

1. Heat olive oil in a dutch oven or large nonstick skillet to medium-high heat.
2. Add onion, ¼ tsp salt, ¼ tsp pepper and ground meat. Cook for approx. 10 minutes or until meat is thoroughly cooked
3. Add eggplant, garlic, ¼ tsp salt, ¼ tsp pepper, Italian seasoning and oregano ; cook for another 20 minutes until the eggplant is tender, stirring occasionally
4. Add tomato paste; cook 2 minutes, stirring constantly
5. Add red cooking wine; cook 1 minute
6. Add can of diced tomatoes, bring to boil. Reduce heat; simmer 10 minutes
7. Plate your cooked pasta and top with Bolognese then garnish with basil
8. Enjoy!