Eggplant Bolognese


Eggplant Bolognese

End of Summer/beginning Fall, perfect time to use up all those veggies. Here is a nice versatile recipe for a pasta sauce. It freezes well and packs well in school lunches.


4 Tbs. Olive oil (or more)
6 Japanese eggplants (about 6 inches long) or 2 large eggplants peeled in stripes and cut into 1 inch cubes.
1 large onion, chopped
3 large garlic cloves, minced
2 bell pepper (any color), chopped
1 lb. grass-fed ground beef
6-8 tomatoes, peeled and chopped
2 tsp. oregano
2 tsp. basil
1 ½ tsp. unrefined salt
¼ tsp. fresh cracked pepper


  1. Sauté eggplant in olive oil on low. When done, remove when finished and set aside.
  2. Sauté onion and garlic until slightly golden brown.
  3. Add ground beef, break it up and cook until fully browned.
  4. Add spices, oregano, basil, pepper, and salt. Sauté for about 3 minutes.
  5. Add tomato, mix, cover and simmer for about 30 minutes or until eggplant is very soft.
  6. When finished, blend in a food processor or hand held blender, or keep chunky.

Serve over quinoa or quinoa pasta.

Note: This makes a great school lunch for kids.



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