Eggplant Bolognaise

 

INGREDIENTS

Yield:4 servings

• Salt and pepper
• 6tablespoons extra-virgin olive oil
• 1pound Italian eggplant, peeled and chopped into ¼-inch pieces (4 packed cups)
• 6ounces cremini (or white button) mushrooms, finely chopped (2 cups)
• ½cup finely chopped white onion
• ½cup finely chopped carrot
• 3garlic cloves, minced
• 2tablespoons tomato paste
• 3cups mushroom broth (or vegetable stock)
• 1cup canned whole tomatoes, crushed with your hands
• 1teaspoon dried oregano
• 1basil sprig, plus chopped basil for garnishing
• 1pound rigatoni, fusilli or other short pasta
• 2tablespoons unsalted butter
• Freshly grated Parmesan, for serving

PREPARATION

1. Step 1

   Bring a large pot of salted water to a boil over high.

2. Step 2

   In a large Dutch oven or other heavy lidded pot, heat 2 tablespoons of the oil over medium-high. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 minutes. Transfer eggplant to a plate. Adjust heat to medium and repeat with 2 tablespoons of the oil and the remaining eggplant, transferring the eggplant to the plate.

3. Step 3

   Add the remaining 2 tablespoons oil and the mushrooms to the pot. Season with salt and pepper and cook, stirring occasionally to scrape up any browned bits, until golden, 5 minutes. Add onion and carrot, season with salt and pepper and cook, stirring occasionally, until onion is softened, 3 minutes. Adjust heat to low, add garlic and tomato paste and stir until caramelized, about 2 minutes.

4. Step 4

   Stir in broth, tomatoes, oregano, basil sprig and the browned eggplant, then bring to a boil over medium-high. Cover, adjust heat to medium and cook, stirring occasionally, until eggplant is very tender, 15 minutes. Uncover and cook, stirring and mashing half of the eggplant, until sauce is thickened, 2 minutes.

5. Step 5

   While the sauce comes to a boil, drop pasta in the boiling water and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.

6. Step 6

   Add pasta, butter and ½ cup of the pasta water to the eggplant mixture and cook, stirring vigorously, until pasta is nicely coated and mixture is saucy, 2 to 3 minutes. Season with salt and pepper.

7. Step 7

   Divide pasta among bowls. Top with chopped basil and cheese; serve warm.