Eggplant Bolognese

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 1/4 cups onions, chopped
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 lb ground sirloin
• 8 cups eggplants, chopped (about 1 1/2 pounds)
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1 (28 ounce) can whole tomatoes, undrained
• 1 tablespoon red wine vinegar
• 10 ounces uncooked whole-wheat fettuccine
• 1 tablespoon kosher salt
• 1/4 cup fresh basil leaf, small

Recipe

• 1 heat olive oil in a dutch oven over medium-high heat. add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. add tomato paste; cook 2 minutes, stirring constantly. add wine; cook 1 minute, scraping pan to loosen browned bits. add tomatoes; bring to a boil. reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. add remaining 1/4 teaspoon salt and red wine vinegar.
• 2 cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. drain. toss pasta with sauce; sprinkle with basil leaves.