Teresa's Recipes
Eggplant and Lentil Bolognese
Indulge in this rich and hearty Eggplant and Lentil Bolognese, a delightful vegetarian twist on the traditional Italian classic. Bursting with flavor from roasted eggplant, tender lentils, and a medley of aromatic vegetables, this dish is perfect for cozy dinners or impressing guests. The savory sauce pairs beautifully with al dente spaghetti, creating a meal that's not only satisfying but also nutritious. Enjoy a taste of Italy that honors the culinary history of Bolognese, which originated from the city of Bologna, known for its rich flavors and hearty ingredients.
Ingredients
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 1, diced Carrot
- 2 stalks, diced Celery
- 1 large, diced Eggplant
- 1 cup, rinsed Lentils
- 1 can (14.5 ounces) Diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt
- to taste Black pepper
- 8 ounces Spaghetti
- for serving, grated Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 420
- Fat: 10g
- Carbs: 65g
- Protein: 18g
- Sodium: 500mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Stir in the diced carrot and celery, cooking for an additional 2 minutes until they start to soften.
- Add the diced eggplant and continue to cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften.
- Incorporate the rinsed lentils, tomato paste, diced tomatoes (with their juice), vegetable broth, dried oregano, dried basil, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the lentils are tender and the sauce has thickened, stirring occasionally.
- While the sauce simmers, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- To serve, place the cooked spaghetti on plates and generously spoon the eggplant and lentil Bolognese sauce over the top.
- Finish with a sprinkle of grated Parmesan cheese.
Tips
- For extra flavor, roast the eggplant before adding it to the sauce. Simply toss diced eggplant with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20 minutes.
- Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added nutrition and flavor.
- This dish pairs beautifully with a side of garlic bread and a fresh green salad.