Tonight it was decided that everyone wanted pasta so I searched for a recipe that would incorporate some of the produce. It was great when I found this eggplant bolognese which included the eggplant, green pepper and zucchini! It made quite a bit so I froze the leftovers to pull out on a cold Chicago day. I would make sure to season it enough as the salt in this case really adds a lot.
Eggplant Bolognese
- 8 tablespoons olive oil
- 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 green bell pepper (ribs and seeds removed), finely chopped
- 1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1 pound ground beef chuck
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon dried oregano
- 1 pound rigatoni or other short tubular pasta
- Parmesan cheese, shaved (optional)
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