When we add another bolognese to the blog (yes, we already have versions 1, 2, 3, and 4), you know it’s something special! This newest version is made with eggplant, making it the perfect bolognese for late summer. It’s light yet satisfying, creamy yet bright, and full of bold Italian-inspired flavor — everyone will be asking for seconds!
Even better? It’s a breeze to make — just 1 pot required.
What is Bolognese?
Bolognese is an Italian sauce that gets its name from the city of Bologna. It’s typically made with meat, soffritto (onions, celery, and carrots), white wine, milk, and tomato paste or sauce, all simmered together to create a rich, flavorful sauce.
Our eggplant version strays from the traditional as it excludes meat and incorporates dairy alternatives, but the rest of the dish is very similar to traditional bolognese. It feels so hearty it might convert even the most adamant veggie skeptics!
How to Make Eggplant Bolognese
This 1-pot eggplant bolognese is everything you want for a cozy pasta night, minus the fuss. It starts with sautéing onion and carrots to create a simple, savory-sweet base. Next, add eggplant cut into very small cubes and let it sauté until softened and browned.
Build the flavor further with garlic and red pepper flakes, then deglaze the pan with wine. Crushed tomatoes and tomato paste ensure a bright, tomato-forward sauce, and a small amount of dairy-free milk (such as homemade cashew milk) adds gentle creaminess and richness. The final flavor touches include dried Italian herbs (basil and oregano), sea salt, and maple syrup to balance the acidity of the tomatoes.
Once all the ingredients are in the pan, let the heat do its magic. Simmering for at least 20–30 minutes allows the sauce to thicken and concentrates the flavors as liquid evaporates. If you have the time, let it continue simmering for up to an hour for even deeper flavor.
Serve over your favorite pasta — pappardelle works beautifully — and top with vegan parmesan and fresh basil for a complete, satisfying meal.
