Ashley shares her Eggplant Mushroom Bolognese with Western Mass News! Check out this healthy spin on a classic favorite today.
1 medium eggplant, diced
8 oz. baby portobello mushrooms, chopped
2 carrots, minced
1 celery rib, minced
1 shallot, chopped
28 oz. crushed tomatoes
½ tsp. dried basil
¼ tsp. dried oregano
¼ cup olive oil, plus 1 tbs.
2 tbs. fresh basil, torn
2 tbs. chopped fresh parsley
Salt and Pepper to taste
Optional:1 tsp. crushed red pepper
Serve over spiralized butternut squash, spaghetti squash or high protein pasta
Preheat the oven to 400°. Cut the eggplant into ¼ inch cubes and place on a baking sheet.
Toss the eggplant with 2 tbs. olive oil, salt and pepper set aside. Chop the mushrooms into
thin slices and place on a baking sheet, toss with 2 tbs. olive oil, salt and pepper. Roast the
eggplant and mushrooms in the oven for 22-24 minutes. While the veggies are roasting,
add the carrot, celery and shallot to a food processor and blitz until finely chopped. Place
a large skillet with high sides on medium high heat. Add in 1 tbs. olive oil and add in the
finely chopped carrot, celery and shallot and sauté until translucent. Once the veggies are
translucent add crushed tomatoes, dried basil, dried oregano, red crushed pepper and
season with salt and pepper to taste. Bring sauce to a simmer and then lower the heat to
low/simmer, stirring every so often so it doesn’t burn. When the eggplant and mushrooms
are done add them to the sauce. Simmer for 10 minutes after the eggplant and mushrooms
are added. Right before serving add in the chopped fresh basil and fresh parsley. Serve
over spaghetti squash or favorite spiralized veggie noodles.