Yield: 6-8 servings


2 Tbsp olive oil

2 cloves garlic, minced

1 onion, diced

1 eggplant, diced

1 package mushrooms, chopped

1/2 cup red wine

2-3 cups crushed tomatoes

1 tsp thyme

1 tsp rosemary

Salt & Pepper, to taste

1 lb pasta, cooked


  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onions, cooking for 3-5 minutes or until lightly browned.
  2. Stir in the eggplant and mushrooms, cooking for 8-10 minutes or until softened.
  3. Reduce the heat to low and add in the wine, tomatoes and spices.
  4. Cook for 20-30 minutes, stirring occasionally until the sauce has thickened.
  5. Toss the pasta in the bolognese until evenly coated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: