SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 479.8
  • Total Fat: 21.0 g
  • Cholesterol: 29.2 mg
  • Sodium: 340.8 mg
  • Total Carbs: 56.6 g
  • Dietary Fiber: 12.4 g
  • Protein: 19.6 g

View full nutritional breakdown of Eggplant Bolognese calories by ingredient
Report Inappropriate Recipe

Eggplant Bolognese

Submitted by: CURTIOSITY

Introduction

Very tasty pasta dish. I prepare the sauce and then freeze it in 2 serving containers (@2.5 cups of sauce per serving) - supper for 2 - cook 4 oz. whole wheat pasta and grate 1/4 cup of good Parmesan cheese (2 Tablespoons per serving). Add a small green salad on the side and voila! Super supper! Very tasty pasta dish. I prepare the sauce and then freeze it in 2 serving containers (@2.5 cups of sauce per serving) - supper for 2 - cook 4 oz. whole wheat pasta and grate 1/4 cup of good Parmesan cheese (2 Tablespoons per serving). Add a small green salad on the side and voila! Super supper!
Number of Servings: 8

Ingredients

    6 T olive oil divided
    @2.5 lbs fresh eggplant diced into 1/2" pieces
    2 onions chopped
    2 large bell peppers (any color), chopped
    2 lbs. fresh zucchini quartered and sliced 1/2" thick
    8 cloves garlic minced
    1 lb. lean ground beef
    2 28oz cans plum tomatoes with juice (chopped)
    2 Tablespoons dried oregano
    1/4 - 1/2 tsp hot red pepper flakes
    Salt and pepper to taste
    16 oz whole wheat rigatoni
    16 oz grated Parmesan cheese

    One serving = @2.5 cups sauce, 2oz (dry weight) pasta, topped with 2 Tablespoons of grated cheese.



Tips

You can freeze the cooked pasta mixed with the sauce as individual servings, or freeze the sauce separately and cook the pasta fresh when you thaw the sauce.
I do not recommend freezing the cheese.

In the summer I make this recipe with peeled, seeded & chopped home-grown tomatoes instead of the canned variety. I also use home-grown zucchini, eggplant, peppers and oregano. I often add extra vegetables as well, but I keep the amount of olive oil and ground beef the same regardless.
I freeze the sauce in 2 serving (5 cup) containers because there are 2 of us, but I prefer to cook the pasta (4 oz) fresh. Also, I prefer to thaw the frozen sauce in the fridge over night and to heat it on the stove because microwave ovens are so hard on nutrients.


Directions

Using a large Dutch Oven or non-reactive pot;
heat 4 T olive oil, saute diced eggplant @ 10 minutes.
Remove to a bowl and set aside.

Add remaining 2 T oil to pot. Saute chopped onion, garlic, bell peppers and zucchini for about 10 minutes.
Add ground beef and cook until no longer pink. Add tomatoes, oregano, red pepper flakes, salt and pepper and cook on medium heat for 25 minuites stirring occasionally. Adjust seasoning as desired.

If you plan to serve 8 people,

While sauce is cooking, boil 8 quarts salted water. Add whole wheat rigatoni and cook until al dente according to package directions (10-12 minutes.
Grate 16 oz Parmesan.
If you plan to serve fewer people, allow 2 oz dry pasta per person and 2 Tablespoons of grated cheese per person.

Put pasta in bowls topped with 2.5 cups of sauce and sprinkle on the grated cheese.

Abbondanza!


Serving Size: 8 servings (One serving = @2.5 cups sauce, 2oz (dry weight) pasta, topped with 2 Tablespoons of grated cheese.)

Number of Servings: 8

Recipe submitted by SparkPeople user CURTIOSITY.






Great Stories from around the Web


Rate This Recipe