Easy spaghetti eggplant bolognese
Have you been trying to make eggplant bolognese? Usually I made my spaghetti bolognese with a ground beef. But since my husband prefers to eat vegetarian, today I am going to make a spaghetti with eggplant bolognese. Can’t believe it turned out so good and delicious. And we both liked it so much.
- Eggplant diced into 1” cubes
- Pasta sauce
- Chopped shallots or onion
- Minced garlic
- leaves Bay (bay leaves)
- Cumin (origano)
- Mushrooms powder
- Chili flake (optional)
- Cayenne pepper (optional)
- to taste Salt pepper
Heat up the non-stick pan add the onion and garlic. Splash with water to avoid burn. Keep sauted until the onion or shallots soft and tender.
Add the eggplant and keep sauted. Add some more water and mixed well. Add the bay leaves then cover with the lids and put it in the simmer, until the eggplants are tender.
Add the pasta sauce, thyme, cumin, mushrooms powder, chili flake, cayenne pepper, and pepper.
Mixed well, and simmer until it’s done. Season with salt. Taste it before turn off the heat.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
Transfer some of spaghetti into a plate or bowl. Top with eggplant mixture. Garnish with chopped cilantro or parsley.
Enjoy the easy hearty vegetarian spaghetti eggplant bolognese with your family.
❤️Happy Cooking ❤️
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