Vegan Eggplant Bolognese
Recipe type: sauce
  • 1 medium eggplant, chopped into 1-inch by 1-inch pieces (peel if desired)
  • ¼ cup olive oil
  • ½ large yellow onion, finely diced
  • 1 small zucchini, chopped
  • 1 carrot, chopped
  • 3 tablespoons tomato paste
  • 1 12-ounce can of crushed tomatoes (do not drain)
  • 8 ounces Portobello mushrooms, chopped
  • ½ teaspoon Italian seasoning
  • ¼ cup dry red wine
  • 2 garlic cloves, chopped finely
  • Salt to taste
  • Red pepper flakes to taste
  • Cracked black pepper to taste
  1. Heat the oil in a large skillet on medium heat.
  2. Add the onion and garlic and sauté until translucent (do not burn the garlic).
  3. Add the carrots and continue sautéing.
  4. Stir in desired salt, cracked black pepper and red pepper flakes.
  5. Add the rest of the ingredients and cook until moisture leaves tomatoes.
  6. Serve with pasta or spaghetti squash as a side dish.
Recipe by Pizza Today at