EGGPLANT BOLOGNESE
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g
EGGPLANT-BEEF PASTA BAKE
Eggplant-Beef Pasta Bake
Provided by BHG Test Kitchen
Time 2h
Number Of Ingredients 13
Steps:
- In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir pasta into meat mixture.
- Line a 2-quart baking dish or 8x8x1 3/4-inch square disposable foil pan with a triple layer of plastic wrap, extending the wrap to one side so there is enough to cover when folded back over dish. Transfer meat mixture to the prepared baking dish. Fold plastic wrap over food, then wrap dish completely in foil. Freeze for up to 4 months
- To serve, remove foil from baking dish. Lift frozen food out of dish and remove plastic wrap; return food to dish. Cover with foil and thaw in the refrigerator overnight.
- Preheat oven to 350°F. Bake, covered, about 75 minutes or until heated though (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Protein 19 g, SaturatedFat 2 g, Sodium 405 mg, Sugar 7 g, Fat 7 g, UnsaturatedFat 4 g
EGGPLANT AND BEEF PASTA SAUCE
I devised this combination originally to be put on top of Rice, but it actually is a lot better on pasta, especially potato Gnocchi.
Provided by Kira5029
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut Eggplant into pieces and soak in salted water for about 20 minutes. Take out and dry.
- Slowly melt butter and olive oil together in a large pan, make sure not Add the finely chopped chili and garlic and simmer on a low heat for a few minutes.
- Add the chopped onion - cook on low for a few minutes.
- Add the mushrooms, make sure there is enough oil.
- Add the eggplant and leave to cook until the eggplant is soft.
- In the meantime cook the beef mince in a separate pan, if you want a stronger garlic flavour, add some crushed garlic to this as well.
- Add one tin of tomatoes to the Beef Mince, and one to the Eggplant, let it cook for a few minutes, then put a splash of red wine in the Eggplant. (This doesn't really matter how you want to do it, because the next step is putting the mince in the eggplant pan anyway!).
- Add the beef mince to the other pan.
- Let the sauce simmer for about 10 minutes, or until the sauce has thickened.
- Add some dry oregano to the sauce, salt, pepper and some Tabasco sauce. Only add as much Tabasco sauce as you think you can handle, but you should put in some because it does make a difference to the sauce.
- If the sauce is looking a bit watery, add some more butter at different stages in the cooking process.
- Serve over pasta (Try it over Gnocchi!) and put some grated Parmesan cheese on top. Season to your taste.
Nutrition Facts : Calories 414.6, Fat 25.6, SaturatedFat 9.7, Cholesterol 88.8, Sodium 164.5, Carbohydrate 18.2, Fiber 5.6, Sugar 8.3, Protein 24.6
EGGPLANT BOLOGNESE
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
- Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
- Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
- Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.
Nutrition Facts : Calories 553 g, Fat 26 g, Fiber 7 g, Protein 21 g
EGGPLANT PASTA SAUCE
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!
Provided by Engrossed
Categories Sauces
Time 1h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-low heat in a large skillet. Add garlic.
- Add eggplant and bell peppers and toss.
- Stir in tomatoes, olives and capers.
- Add remaining ingredients, stir and cover.
- Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.
GROUND BEEF PASTA SAUCE
Make and share this Ground Beef Pasta Sauce recipe from Food.com.
Provided by yewoinfamilycooking
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes.
- To the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder (berbere) or crushed pepper, paprika, carrot; stir well for 5 minutes in a lower heat.
- Add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers.
- Add black pepper and salt; mix well; remove from heat.
- Serve it warm with pasta or rice. Keep it in fridge.
Nutrition Facts : Calories 131.3, Fat 7.5, SaturatedFat 2.1, Cholesterol 24.6, Sodium 210.9, Carbohydrate 7.9, Fiber 2, Sugar 4.1, Protein 8.9
CROCK POT PASTA WITH EGGPLANT SAUCE
Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!
Provided by Sharon123
Categories Vegetable
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Stir in olives and parsley.
- Season to taste with salt and pepper.
- Serve over pasta with Parmesan cheese.
- Garnish with toasted pine nuts.
- Makes 6 servings.
- Enjoy!
- Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
- In a hurry?.
- Use canned spaghetti sauce!
- (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
- Enjoy!
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