One Pot Eggplant Bolognese

Name: One Pot Eggplant Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large eggplant, finely diced; 2 tablespoons olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 2 tablespoons tomato paste; 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 cup vegetable broth or water; 1 pound pasta of your choice; Fresh basil for serving

A rich and savory pasta sauce that uses fresh eggplant to create a lighter, plant based version of the Italian classic.

By Enzo81 Kitchen· Italian· October 19, 2026

easy.enzo81.xyz

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

This recipe is one of my favorite ways to use up garden eggplant during the late summer months. It is light enough for a warm evening but still feels very satisfying because the eggplant cooks down into a wonderfully tender texture.

I love that you only need one pot to make this entire meal. For the best results, try to dice your eggplant into very small cubes so it blends into the sauce and picks up all those beautiful herb flavors.

Ingredients

1 large eggplant, finely diced
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup vegetable broth or water
1 pound pasta of your choice
Fresh basil for serving

10Instructions

1
Start by heating the olive oil in a large pot or Dutch oven over medium heat.
2
Add the diced eggplant, onion, carrot, and celery to the pot with a pinch of salt.
3
Cook the vegetables for about 10 to 15 minutes, stirring occasionally, until the eggplant is soft and browned.
4
Stir in the minced garlic and dried oregano and let them cook for just one minute until they smell fragrant.
5
Add the tomato paste and stir it through the vegetables for two minutes to let the color darken.
6
Pour in the crushed tomatoes and the vegetable broth, then bring the mixture to a low simmer.
7
Turn the heat down to low and let the sauce cook for 20 minutes while the flavors come together.
8
While the sauce simmers, cook your pasta in a separate pot of boiling salted water according to the package directions.
9
Taste your sauce and add the remaining salt and pepper as needed.
10
Toss the cooked pasta directly into the sauce or ladle the sauce over individual bowls, then garnish with fresh basil.

Tips

You can store any leftover sauce in an airtight container in the fridge for up to four days. It also freezes beautifully, so feel free to make a double batch for a busy weeknight. If you want a bit of heat, add a pinch of red pepper flakes while the onions are cooking.

#Vegan #Vegetarian #Healthy #One Pot #Pasta #Summer

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