Portobello & Eggplant Bolognese

We love a good bolognese. Our anonymous taste tester is a seasoned bolognese connoisseur. He took it upon himself to turn a vacation to Venice a few summers back into a bolognese tour of the floating city. But bolognese loving aside, we go easy on the meat – red meat in particular – around here, simply because we feel better when we do. I picked up an eggplant and portobello mushrooms from Whole Foods last week and decided their meaty textures might make a good substitute for beef in a vegetarian spin on bolognese. This dish proved hearty and satisfying amidst #snowpocalypse. When I asked our taste tester if he felt like he was eating meat, I was met with a blank stare and a “uh, no?” So you won’t be able to fool your meat-loving bros into thinking they’re eating the real deal here, but the recipe makes for a good vegetarian option when craving comfort food this winter.

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Ingredients
Serves 6
1 medium eggplant, chopped
12 ounces portobello mushrooms, chopped
1 onion, diced
3 cloves garlic, minced
1 cup dry red wine
3 carrots, chopped
28 oz. can fire roasted tomatoes
1 1/2 cups vegetable broth
1/2 tsp pepper
1/2 tsp salt
1 tsp rosemary
1 tsp oregano
1 tsp basil
Parmesan or mozzarella cheese, grated
Pasta of choice

Steps
Bring red wine to a simmer over medium heat
Add onions, garlic, carrots, cook until onion is translucent
Add eggplant, mushrooms, all spices
Stir in tomatoes and broth, bring to a boil
Reduce heat to medium and simmer ~20 minutes
Cook pasta
Top pasta with sauce, sprinkle with grated cheese
Serve!
(Leftovers are also good on top of crostini, or mixed into a salad)

Recipe inspired by Whole Foods.

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