Have I mentioned lately that I hate the cold weather? I have such a hard time when the temperature goes under 50 degrees. My hands and feet are like ice-just ask my husband. To warm up I like to make hearty meals such as soups, pastas, and casseroles. Many times the warm, comforting meals are full of fat and calories so I look for recipes I can adapt and make healthier.
One thing I like to do is make meatless meals that seem as though they have meat in them but they really don’t. This eggplant bolognese is like that. It’s a hearty sauce poured over top of pasta that doesn’t leave me wishing for meat. A combination of eggplant, mushrooms, and tomatoes make the base of the sauce. Then red wine and vegetable broth are added for flavor. It’s a great cold weather meal and it makes plenty so you can make it for a crowd or you can eat it all week long!
Eggplant Bolognese (adapted from Around the Table: Loving Food in RI)
1 c. dry red wine
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 medium eggplant, peeled and chopped
8 oz. mushrooms, chopped
1 T. fresh rosemary, chopped
1 T. fresh oregano, chopped
6 oz. tomato paste
2 large tomatoes, diced
1 (28 oz) can crushed tomatoes
1 1/2 c. vegetable broth
1 t. black pepper
1/2 c. low fat milk
1 lb. pasta, cooked and drained
1. Bring the red wine to a simmer in a large sauce pot over medium heat. Add in the onion, carrots, celery, and garlic. Cook, stirring frequently, for 10 minutes.
3. Stir in the tomato paste and cook for 1 minute, stirring constantly.
4. Add in the tomatoes, vegetable broth, and pepper. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Remove from heat and stir in milk.
6. Serve over cooked pasta.