Pasta With Eggplant Vegan Bolognese

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4 Servings

Pasta With Eggplant Vegan Bolognese

Categories > Dinner, Vegan, Vegetarian

Excerpt from Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less by Pamela Salzman. Copyright © 2020. Available from Hachette Books, an imprint of Hachette Book Group, Inc.

I adapted this recipe from the website of Jovial Foods. Jovial has a range of products, from pastas, tomatoes, and flours, which are all made with clean, organic ingredients. I use its brown rice casarecce here, but you can use your favorite. It’s all about the sauce, anyway: This sauce tastes as though it has been simmering all day on the stove, but in reality, it is super quick to come together.

RELATED: The 5 Healthiest Boxed Pastas That Are Also Delicious

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4 Servings


1 eggplant, medium, peeled and cubed

8 ounces fresh cremini mushrooms, caps wiped clean with a paper towel

½ onion, medium, cut into 4 pieces

1 garlic clove

3 tablespoons extra-virgin olive oil, unrefined and cold-pressed

1 tablespoon parsley, finely chopped

1 (18-ounce) jar tomatoes, crushed

1 ½ teaspoons sea salt

Pinch dried oregano

Pinch dried thyme

Pinch dried basil, or a few small leaves fresh basil

Pinch black pepper, freshly ground

12 ounces favorite pasta



  1. Place the eggplant, mushrooms, onion, and garlic in a food processor and pulse to a coarse chop.
  2. Heat the oil in a large skillet over medium heat. Add the parsley and chopped vegetables.
  3. Cover and cook over low heat for 5 minutes. Add the tomatoes, salt, oregano, thyme, basil, and pepper.
  4. Cook, covered, over medium heat, for 20 minutes, or until the sauce thickens. Cook the pasta according to the package instructions.
  5. Toss the pasta with the sauce and serve.


Eggplants and mushrooms have a hearty, earthy heft to them, making them a great stand-in for the traditional beef, especially in the summer when eggplants are in season and you’re looking for a lighter dish. This is also fabulous on pasta alternatives, such as spaghetti squash.


Photo credit: Amy Neunsinger

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