Vegetable Bolognese with Eggplant, Peppers, and Zucchini

Our CSA adventure continues. Most of the items in our weekly produce box have been old standards: lettuce, avocados, tomatoes, apples, oranges, etc.

One recent newcomer to our box was the eggplant. I’d cooked eggplant before, but it had been years. And most of my kids certainly had never tasted it. I knew it wasn’t going to go over without some work.

So far, I’ve made three different meals with eggplant: a bolognese sauce, a lasagna with the leftover sauce, and a beef stew.

All have been quite tasty. And even my husband was surprised to hear that the lasagna contained eggplant. Heehee. And the stew? No one was the wiser.

If you’re feeling a little intimidated about trying eggplant, don’t. It’s quite easy — and surprisingly delicious.


Are you a fan of Eggplant? How do you prepare it?

Stay tuned for more eggplant recipes later this week! I was pleasantly surprised. ;)

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Comments

  1. I go on sprees, loving eggplant and hating eggplant. Right now, I love it. I have one ready to use.

    I make the old standard eggplant Parmesan which we love. I also stick it, into dishes with rice or other vegetables.

    I have recipes on both my blogs.

  2. Eggplant is my friend. I like it in Babaganoush – a middle eastern spread served with pita.

  3. i love eggplant or brinjals as we call it here in the east. try this for an asian eggplant side dish:

    cut up your eggplant into largish bite-sized pieces. de-seed and chop roughly 1-2 red chillies (or more, if you like it hot). chop roughly 1 onion and 2-3 cloves of garlic. heat 3 tbsp veg oil in a wok or large pan, stir fry onions and chilli, till slightly softened. add garlic and eggplant together and stir fry till softened slightly. season with 1-2 tbsp dark soy sauce, and 1 tsp light soy, dash of pepper and a 1 tsp of sugar and sprinkle 2-3tbsp of water to keep the eggplant and onions from burning. stir well so the sauce coats the eggplants, clamp on the lid and let cook for a 2mins till all is soft and tender and serve hot over rice.

    to make it more substantial you can brown minced pork or chicken (seasoned with soy sauce n pepper) first then stir it back in at the end to coat with the sauce.

    the other way to do the above dish is to roast the eggplant, onions and chillis in the oven (after stirring in some veg or olive oil) until soft, make up the sauce separately and drizzle over when the eggplant is cooked.

  4. i also love eggplant in a simple roasted vegetable salad.

    i chop a whole selection of vegetables like carrots, sweet potato, tomatoes, peppers, celery, pumpkin and eggplant (i make sure there’s every colour of veg to make it really bright n happy-looking). i also chop in 1-2 onions and pop in 5-6 whole cloves of garlic (depending on how much you love roasted garlic), drizzle olive oil over the whole thing, season with salt and pepper and add in fresh or dried herbs like basil, thyme and oregano and roast the whole lot in a hot oven till the veggies are soft and tender, with little charred bits on the onions and peppers. garnish with a good sprinkle of chopped parsley (or in my case coriander).

    very good with a simple roast chicken. i’ve also done it for a Christmas potluck as well and it went well with the turkey.

  5. i keep forgetting things.

    another way to do the roasted veg salad above wld be to grill the tomatoes, peppers, eggplants on a hot griddle, chop them up and then stir in to the carrots, sweet potatoes and other hard veggies tt have been roasted in the oven with a sprinkle of the dried herbs n olive oil. and if you’re a garlic fan, just sit the entire bulb of garlic in the roasting pan, top chopped off but unpeeled, drizzled with olive oil. when it’s roasted n soft, pop out the cloves, mash them up and stir it into the salad for oomph flavour.

  6. Mmmm, eggplants!
    I just cut an eggplant in half lengthwise, brushed it with olive oil and salt and put it in the broiler, then flipped it once it was cooked on one side.
    When it was finished cooking on both sides, I took it out and served it drizzled with tahini dressing. Absolutely delicious!

  7. I love Punjab Eggplant – Google it for a recipe, so wonderful!!

    For a quick meal I chop it into bite sized pieces and saute it with bite sized onions and peppers and minced garlic. Throw it into a tortilla with a mozzarella and/or parmesan cheese.

    Or saute with arugula or broccoli rabe, top with roasted red peppers and mozzarella. Serve as a wrap, panini or sandwich on a long Italian roll. Or over pasta or rice the more I think about it.

  8. Katieliz says:

    I will definitely try this, maybe this week. Question: I see you removed the eggplant from the pan after cooking it in step 1. At what point do you add it back in? With the tomatoes? Or at the very end? I wouldn’t mind if it cooked down pretty well, all the better to fool my husband :)

    • Jessica says:

      Ha! I don’t read my own directions anymore. I haven’t removed it from the pan in years. I just let it cook down. Thanks for pointing out the error in the recipe. I’ll fix that now.

  9. My favorite eggplant preparation we call zallouk and make it during the summer for a light dinner with tortillas and hummus and chopped raw veg. to make the zallouk cut one eggplant into half inch dice. Heat olive oil in a cast iron skillet. Add eggplant and some minced garlic and minced/grated fresh ginger. Cook while stirring occasionally until nice and tender. Add some olive oil if needed. Season with Cumin, fresh lemon juice, some lemon zest, salt and pepper. Finish with some chopped fresh parsley.

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